Roast Loin of Deer with Haggis

Name: Roast Loin of Deer with Haggis
Yield: Serves 4
Ingredients: 2 tblsp redcurrant jelly; salt & pepper; 1 bay leaf; 50 g sausage meat; 200 g haggis; pinch of crushed juniper; 1 chopped shallot; 1 tblsp chopped sage; 1 egg; a splash of whisky (optional); 2 tsp ground mixed spice; 4 pieces of loin of deer, trimmed; 300 ml red wine; 40 g butter; 50 ml red wine vinegar; 50 ml balsamic vinegar; 150 g chestnuts cooked, and roughly chopped; 1 red cabbage, shredded; 50 g butter; fresh white breadcrumbs; 150 g soft dark brown sugar; 100 g flour; 1 carrot, finely diced; 2 tblsp crispy bacon lardons; 100 ml reduced game stock (optional); 100 ml rapeseed oil; 1 shallot, finely chopped

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

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.

Ingredients

4 pieces of loin of deer, trimmed
50 g butter

Main course
Winter

Method

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