| “The word tender doesn’t do it justice. The loin of roe deer from Rothiemurchus had all the flavour you get from a beast that forages in woods and glens” |
| Joanna Blythman, Sunday Herald |
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“I can thoroughly recommend Rothiemurchus’ venison having recently had the pleasure of sampling a butterfly steak purchased at the Farm Shop. It was a mouth-watering experience full of taste and very tender. It was cooked with a thyme and blueberry sauce using the recipe in Clare Macpherson-Grant Russell’s excellent cookery book titled “I Love Food”.
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| Mike Hems |
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