Venison and haggis en croute

By • May 18, 2015 0 Comments

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Author Notes: A celebration of Scotland with wild venison wrapped in haggis and whiskyGraeme Taylor

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Serves 4

  • 300 grams Haggis
  • 35 milliliters Whisky
  • 450 grams Venison fillet (preferably wild red deer)
  • 350 grams Puff pastry
  • 1 Egg whisked for eggwash
  1. Set the oven to 200C/390F. Mix the haggis with the whisky until is easy to spread.
  2. Roll the pastry out so that is about 2.5 times the width of the venison and slightly longer at both ends. Place the haggis on the pastry and speed evenly.
  3. Place the venison in the middle of the pastry and fold over the two sides to meet. Use a little of the eggs ‘glue’ then fold over the ends and do the same. Place with the joined side down on a pre-greased baking tray and place in the oven for 30-35 minutes until golden brown.
  4. Remove the cooked venison from the oven, cover in foil and leave to rest for 10 minutes to let the juices soak back into the meat. It should remain moist protected by the fat from the haggis. Serve with mashed potatoes and turnip

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