Venison Haggis

Millbank Venison Recipes

venison haggis recipe

How the recipe was developed:

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

Difficulty Level:

three-star

Type of dish:

Burns night Special

Ingredients:

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

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