Roast Loin of Deer with Haggis

Roast Loin of Deer with Sticky Red Cabbage, Crispy Haggis and Chestnut Dressing

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

This is definitely a dish for winter. I use the prime cut of deer loin that comes from the saddle but all varieties and cuts of deer are extremely good for you and equally tasty because of the lean meat.


  • 4 pieces of loin of deer, trimmed
  • 50 g butter


To cook the cabbage, place all of the ingredients into a large saucepan, cover and bring to the boil, simmer for about 1 hour with a lid on, check the seasoning once the cabbage is cooked.

To make the crispy haggis, mix all of the ingredients into a bowl and shape into balls, pass the haggis balls through flour, beaten egg and fresh white breadcrumbs. When needed, deep fry for 2-3 minut