Venison Festival Icecream is a big hit

Tuesday, 4th October 2011

We have had around 60 news features on the Venison Festival Ice Cream launched on 28 September.  Here is a link to one of them   thefoodielist.co.uk/wp/

"Organisers of this year’s Royal Deeside and the Cairngorms Venison Festival can’t be accused of getting stuck in a gastro rut as they have invented the world’s first venison ice cream. Determined to capitalise on the outstanding success of the inaugural festival last year, restaurants in the area were challenged to come up with a unique treat that would tick all the boxes with the festival’s growing number of foodie fans. And, after numerous taste and testing trials, the ‘buck’ finally stopped with Smoked Venison and Juniper Berry ice cream created by The Cow Shed Restaurant in Banchory, one of 20 hotels, restaurants, local food producers and country estates taking part in this year’s Royal Deeside Larder Venison Festival."

Claire Bruce of the Venison Festival says, “We wanted to create something that, like venison, was locally produced, healthy, affordable, versatile and just a bit different. It was ‘game on’ for a chef’s competition and The Cowshed Restaurant came up with the world’s first venison ice cream which is made by infusing the milk with venison before it is turned into ice cream and using their home made tuille biscuits for antlers. We can assure visitors that no animals were harmed in the making of the antlers!”

Julien Miran, The Cowshed’s French pastry chef and creator of the venison ice cream says, “When people ask me what it’s made of and is it expensive I tell them ‘its deer but not too deer’. We’re delighted to be participating in the Venison Festival and showcasing some of the best of produce from the Royal Deeside Larder. We’ll be featuring Game Pie on our menu and proving that this meat’s not just for the elite.”

"Claire Bruce continues, “This unique event offers visitors and locals the chance to widen their food horizons and taste some of the finest Scottish venison on offer. The venison ice cream created by The Cowshed is a fantastic example of the talented and creative chefs the area has, making it the perfect destination for adventurous foodies. Many of the area’s top chefs will be creating unusual venison themed dishes and there will be a mix of traditional and modern venison dishes to suit every palate. Chef Darren Gimber of the Kildrummy Inn in Alford will be preparing his Nepalese Mountain Village Venison Curry which he learned to make first hand during a charity trip to Nepal in 2010."