- 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
Venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffled jus (Burns Night)
Paul Wedgwood
21st January 2020
Venison, its own haggis, chanterelles, leeks, beetroot, basil pesto, truffled jus (Burns Night)
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
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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
