Venison Haggis

Millbank Venison Recipes

venison haggis recipe

How the recipe was developed:

Venison Haggis recipe was developed following an evening of recipe chat with friends David Jam and John

Difficulty Level:


Type of dish:

Burns night Special


Deer’s heart
teacupful coarse oatmeal
3 onions
Salt, black pepper

Preparation Method:

Boil the heart and a piece of liver for 1 hour. When cold, mince them both very fine. Toast the oatmeal in the oven and then add this to the minced meat with the chopped onions, a tablespoon of salt and a good sprinkling of black pepper. Mix well, and put it all in a pudding basin. Make a suet crust and cover the basin with it. Boil for 4 hours, and serve it very hot.

Hints and Tips:

To serve pour a measure of whiskey over the haggis
We are coming to the end of our fallow venison season. We may not be able to for fill online orders for a couple of weeks after you have placed an order. Please phone or e-mail before ordering to check availability.
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