Catherine Brown

Deer Haggis

Preparation info

  • 6–8

    Servings
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 1 venison heart and 1 venison liver, simmered till tender, then chopped or minced
  • 4 oz (125

Method

Preparing the Haggis, Cooking, Finishing and Serving

As for Sweet haggis, or cook in a pudding bowl.