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

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

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