Venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffle jus by Paul Wedgwood of Wedgwood the Restaurant in Edinburgh. HEAD Chef/Patron Paul Wedgwood is well known for his ...

Haggis, neeps and tatties 1 Butter and line four dariole moulds with cling film. 2 Half fill the moulds with creamed swede. 3 Top up with cooked haggis. 4 Steam for 10 minutes to heat through. Venison ...

Heat a tablespoon or so of vegetable oil in another heavy frying pan, season the venison fillets and cook for 3-4 minutes on each side, depending on the thickness, keeping them nice and pink.

Spread the haggis and mushroom duxelles generously over the pancake and, after removing the cling film, place the venison in the middle. Brush the edges of the pastry with egg yolks and roll up ...

Every family does haggis differently, as you might expect, but the rule in the Waugh household is to put an inch of water in a roasting dish, and then put the haggis in that at “about 180 ...

Combine with venison haggis and roll into 30g croquette shapes. Roll in 80g plain flour and dip in 4 whisked eggs and 80ml milk. Gently cook in a frying pan until golden, then finish in the oven ...

Preheat the oven to 120C/gas mark ½. Place the haggis in an oven tray with 200ml of water and place in the oven for three hours. Remove all the sinew and the fillets from the venison saddle with ...

A butcher has described Scotland's national dish as an 'impostor' and says haggis should be made with venison and not sheep. Joe Callaghan, of Callaghan of Helensburgh in Argyll and Bute has been ...

For all our hunters during hunting season, we have a BBQ-topped meatloaf made with venison and pork that will be the best recipe you'll ever need. For all those folks who do not prefer this meat, just ...