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Deer Haggis

Deer Haggis
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Ingredients

Deer Haggis

Cleaned and washed deer stomach
Deer lungs, heart, kidney and liver (the "pluck")
4
cup diced onions
2
cup diced peeled apples
¼
cup maple syrup
225
g diced beef suet
50
g roasted oat flakes
1
pinch grated nutmeg
butter

Sauce

Diced tomatoes
Deer broth
Concentrated meat stock
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Directions

Step 1

Cook the stomach, the deer lungs, heart, kidneys and liver in boiling water for two hours. Skim regularly. Remove the meat from the pot and cool.

Step 2

In a large pan, sweat the onions with the butter over medium heat. Set aside. In a separate pan, cook the apples also in butter. Add the maple syrup and the grated nutmeg. Caramelise for 25 minutes. Set aside.

Step 3

Use a meat grinder to grind the lungs, the heart, the kidneys, the liver and the chopped beef suet. In a large bowl, combine the ground meat with the onions, the caramelised apples and the roasted oat flakes. Fill the deer stomach with this stuffing. Tie the stomach closed with a string and pierce it in various spots with a knife.

Step 4

Poach the stuffed stomach in hot but not boiling water (80°C) for about one hour.

Step 5

Preheat oven to 375°F

Step 6

Remove the stomach and place it in a large cast-iron saucepan. Cover the haggis with some of the sauce and pour the rest in the pan. Cook in 375°F oven for 40 minutes. Baste regularly with the sauce.

Step 7

Combine an equal quantity of diced tomatoes, concentrated meat stock and beef broth. Stir with a hand mixer.

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