Venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffled jus

Paul Wedgwood

Paul Wedgwood

9th December 2015
Paul Wedgwood

Venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffled jus

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffled jus recipe a try for yourself?


  • 4 250g pieces venison loin
  • 500g venison haggis
  • 16 cubes beetroot
  • 75g Basil pesto
  • 5ml White truffle oil
  • 200ml venison jus
  • 2 floury potatoes – diced
  • 2 leeks – chopped
  • 125g chanterelle mushroom
  • butter
  • Salt and pepper
  • Oil for frying


Preheat oven to 200c

Gently fry the leeks and mushrooms until soft, season to taste

In a hot pan seal off the venison and then place in oven for 8 minutes, cook for more if you like it more than medium rare. When cooked to your preference remove from oven, season then leave somewhere warm and allow to rest for 4 minutes

Deep fry the potato’s until golden and crisp

Heat the jus and add the truffle oil, whisk well to incorporate

Heat the haggis and then mould in a metal ring about half full, top with the leeks and mushrooms

Arrange the beetroot and pesto and crisp potato’s around the plate. Drizzle with truffle jus

Remove the metal mould from the haggis and leeks

Slice the rested venison in half and place on either side of the haggis and leeks

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.