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

Paul Wedgwood

Paul Wedgwood

21st January 2020

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

60 min

Chef Patron Paul Wedgwood is well known for his adventurous haggis dishes having made it from everything from squirrel to alpaca, whilst in South America, and rabbit. Making haggis from as much of the animal as possible pays homage to the cuts that aren’t always used whilst making something pretty tasty too.

What might have been a classic Scottish dish has been given a continental flair with pesto and truffle.

Serves 4.

Ingredients

  • 4 x 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

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 further 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 potatoes in the oil 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 potatoes 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.