Venison haggis recipe for Burns night

Method

1. Before you do anything else, it is important to heat the oven to 200°C.
2. Gently fry the leeks and mushrooms in a little butter until soft. Season to taste.
3. In a hot pan, seal the venison then place in the oven for eight minutes (if you like your meat more than medium rare, cook for longer). When cooked to your preference, remove from oven, season, leave somewhere warm and allow to rest for four minutes.
4. Deep-fry the potatoes in the oil until they are golden and crisp.
5. Heat the jus and add the truffle oil; whisk well to incorporate.
6. Heat the haggis then half-fill a metal ring with it; top with the cooked leeks and mushrooms.
7. Arrange the cubes of beetroot, pesto and crisp, fried potatoes around a plate. Drizzle with truffle jus. Remove the metal mould from the haggis and leeks and mushrooms.
8. Slice the rested venison in half and place on either side of the haggis. Serve immediately.