Venison Haggis

[Yokel Matt 918]

Got a couple of young cull bucks last Sunday and thought id have a crack at making a haggis from the pluck. The method seemed pretty simple, the difficulty trying to get the texture right and the right balance from what was an offally lot of offal I haven't tried them yet as warm, still summer evenings aren't exactly what i'd call 'haggis' weather and to be honest after all the time prepping them im sick of the sight of the buggers.

 

Apparently they freeze well so here is my first attempt.

 

Trim and prepare the pluck (check the lobes of the lungs and trim off if necessary, remove the heart from the pericardium and cut off ventricles, shell kidneys). I also added the shanks of one buck for a bit of meat although in hindsight i'd half the quantity of liver and double the meat. Cut in into decent chunks, add a few stock vegetables and peppercorns and simmer for about 1.5 hrs (The lungs tend to bob about on the surface so I weighed them down with metal veg steamer).

 

 

 

Let it cool in the liquor and the put through a mincer on the fine plate. At this point I can best describe the smell and look at this stage as dog food. It needed some serious pimping so I added a load of sweated red onion and fried smoked backon lardons and a generous seasoning of black pepper and nutmeg. The obligatory oats were toasted (about a cup and a half) using a wok but watch out, one second its white the next its all black and the fire alarm is going off!

 

To get the consistency and give it a bit of richness I added some of the cooking liquor, about half a bottle of port and a generous slug of homemade plumb brandy.

 

 

As for the casings whilst the wife is generally quite tolerant of me hunting etc rinsing and prepping stomachs is a bridge too far so I used some artificial casings which for some reason came in two different sizes. After soaking for 15 minutes I put the mixture through a sausage stuffer to compress it and eliminate the air pockets to stop them splitting whist cooking, tying them off with a bit of butchers string.

 

I'll let them firm up in the chiller and loose a bit of excess fluid before freezing them down.

 

 

Apparently to cook them you simmer them for an hour. Neaps and tatties make up the traditional sides, plus a good tot of scotch.... naturally.

Edited June 10, 2015 by Yokel Matt

[air gun ant 1,666]

Sound lovely them Matt! You will have to let us know how they taste

[neil cooney 10,416]

It does sound nice. I love haggis.

[Hydropotesinermis 724]

Awesome.

 

I f***ing love haggis on toast.

 

I'll be giving this one a try. Thanks for posting.