This month's Scotland Food & Drink Excellence awards will celebrate some of the finest produce to come out of the country - and grant well-deserved recognition to the companies that make it possible.

HeraldScotland has been given a glimpse into the kitchens of the top restaurants and brands nominated, allowing us to reveal the recipes of some of their most popular dishes.

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The rising popularity of venison has provided the inspiration of the first in the series - courtesy of Ratho's Bridge Inn, a finalist in the Scottish sourcing category.

Tain venison loin, sticky red cabbage, haggis bon bons and braised shoulder boudin

For the cabbage

1 Wilt cabbage with finely diced onion, cinnamon stick, all spice and mustard seed

2 Add 120g of Demerara sugar

3 Add 200ml red wine vinegar

4 Cook under lid for approximately 25 mins or until liquid has evaporated and cabbage is sticky

5  Keep warm and ready to serve

For shank boudin

1 Braise shank until the meat falls off the bone

2 Pick the meat down and return to the pot with enough venison jus to just cover

3 Cook down until liquid is evaporated and meat is rich and sticky

4 Cool meat to blood temperature then roll in cling film to form boudin

For the venison loin

1 Trim the loin of all fat and sinew and portion to approximately 160g

2 Brush with rape seed oil and sear for 40 seconds on each side

3 Roast in oven at 185c for 3 minutes

4 Keep warm and rest for 5 minutes

5 Carve and season to taste

For the haggis bon bons

1 Allow haggis to reach room temperature

2 Roll haggis into ping pong sized balls

3 Egg wash then crumb and fry at 180c until crispy and hot

To build dish

1 Warm a large rectangular plate

2 Place sticky red cabbage in centre of the plate

3 Boudin should be heated in oven with jus

4 Delicately place boudin to the far left of the plate

5 Dress the gap betweent the bon bon and boudin with venison jus

6 Blanch your veg garnish, season, and then carefully arrange to suit your plate

7 The loin should be arranged neatly on the far right of the plate

8 Add three or four freshly picked peashoots