Scotland's national dish, haggis, can be somewhat of an acquired taste. But a venison version, available from speciality food stores, is sure to appeal to fans of game. Serves two.
Venison loins, venison haggis, chanterelles, leeks, potato, beetroot, basil pesto and truffle jus
2 leeks, chopped
125g chanterelle mushrooms
salt and pepper
4 x 250g pieces venison loin
2 floury potatoes, diced
oil for frying
200ml venison jus
5ml white truffle oil
500g venison haggis
16 cubes beetroot
75g basil pesto
- Before you do anything else, it is important to heat the oven to 200°C.
- Gently fry the leeks and mushrooms in a little butter until soft. Season to taste.
- 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.
- Deep-fry the potatoes in the oil until they are golden and crisp.
- Heat the jus and add the truffle oil; whisk well to incorporate.
- Heat the haggis then half-fill a metal ring with it; top with the cooked leeks and mushrooms.
- 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.
- Slice the rested venison in half and place on either side of the haggis. Serve immediately.
This receipt is a little fiddly to make but it is impressive. It has been created by Paul Wedgwood chef at Wedgwood, The Restaurant, on Edinburgh’s historic Royal Mile. Paul is a big game fan and currently has venison, rabbit, mallard and pigeon, as well as a foraged salad featuring leaves he has collected himself on his menu.