Name: Roast venison with haggis and neeps
Yield: Serves 4
Cuisine: British
Ingredients: 4 trimmed venison saddle fillets, each about 150 g (5 oz); ½ glass of good red wine; 6 juniper berries, crushed; 1–2 tbsp vegetable oil; few thyme sprigs, chopped; sea salt and pepper; 150–200 g (5–7 oz) good quality haggis, skin removed; 250 g (9 oz) swede, peeled and roughly chopped; good knob of butter; 250 g (9 oz) parsnips, peeled and roughly chopped; 150 ml (¼ pint) pan gravy or basic gravy

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

The saddle is the most tender, readily available cut of venison – and the most expensive. It doesn’t take much cooking once removed from the bone, and it eats like the best fillet steak with a little hint of game, I like to marinate it overnight in red wine with crushed juniper berries and thyme leaves.

Ingredients

4 trimmed venison saddle fillets, each about 150 g (5 oz)
½ glass

Method

A day in advance, put the venison in a stainless steel (or other non-reactive) bowl with the wine, juniper and thyme, cover with cling film and leave to marinate overnight.
Next day, prepare the neeps: put the parsnips and swede into a pan, add water to cover and season with salt and pepper. Bring to the boil and simmer gently for 15–20 minutes until soft enoug

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