- 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
Venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffled jus
Paul Wedgwood
9th December 2015
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?
Ingredients
Method
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
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