- 400g x venison chateaubriand or loin larder trim 100g x haggis stuffing 1 x sheet puff pastry 100ml x sticky red wine jus 20ml x brown butter
HAGGIS + VENISON WELLINGTON (Burns Night)
Ingredients
Method
Take the meat from the fridge. Rub with a little veg oil and massage with some table salt.
Sear for 1 min on each side in a very hot pan and keep to one side.
Wrap the meat in the stuffing and roll in the puff pastry – seal the parcel up and brush with egg wash.
Place in the oven 180.C for 25 mins until golden brown.
Mix the jus and brown butter and heat in a saucepan.
Slice the wellington, season and serve with the sauce.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
