Venison tartare with haggis Scotch egg, damson, juniper and sloe gin Jam (Burns Night)

James Mackenzie

James Mackenzie

28th September 2017
James Mackenzie

Venison tartare with haggis Scotch egg, damson, juniper and sloe gin Jam (Burns Night)

120 min

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 tartare with haggis Scotch egg, damson, juniper and sloe gin Jam recipe a try for yourself? This recipe is from the menu at the one Michelin starred, The Pipe & Glass - I have served this with some pickled fresh radish and some green herbs.


  • Damson Jam:
  • 1kg Damson
  • 250g caster sugar
  • 200ml water
  • large pinch of crushed juniper berries
  • 2 measure sloe gin
  • Tartare:
  • 1 shallot
  • 30g baby capers
  • 30g cornichons
  • 300g venison loin (trimmed)
  • 2 tsp rapeseed mayo
  • 2 tsp rapeseed oil
  • Worcester sauce
  • Salt and pepper
  • Tabasco
  • 2 tbsps chopped parsley
  • Pinch crushed juniper berries
  • Haggis Scotch egg:
  • 150g haggis
  • 100g sausage meat
  • Pinch crushed juniper berries
  • Salt and pepper
  • 4 quail eggs
  • Flour
  • 1 egg, beaten
  • White bread crumbs


Damson Jam:
Place all ingredients into a saucepan. Cook over a medium heat until the damsons have broken down. Take off the heat, pass through a fine sieve and allow to cool. When cool it should be a thick sauce consistency.
Place the venison in the freezer until firm, then chop into small cubes. Meanwhile, finely dice the shallot and cornichons then mix with the baby capers. Mix with the venison cubes. Add three drops of Tabasco and 2 dashes of Worcester sauce, the rapeseed mayo and oil, and finely chopped parsley, and mix again. Add salt, pepper and juniper to taste. Add more Tabasco if you like it to have a kick. Push the mix into individual rings and press out, or place into one serving bowl to share.
Haggis Scotch egg:
Mix haggis, sausage meat and juniper in a bowl. Season well and put to one side. Boil the quail eggs for two minutes and 30 seconds. Cool in iced water and peel. Dust the eggs with flour to help the sausage meat stick to them. Flatten one-sixth of the haggis mix on the palm of your hand and wrap around an egg. Repeat. Pass the eggs through flour and beaten egg, then roll in oats until covered. Deep fry for about two-and-a-half minutes at 190°C. Leave to rest before serving.

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