Venison Haggis

Indulge in the ultimate luxury with a delectable dish that has stood the test of time - venison haggis. Crafted with the finest ingredients, this traditional Scottish delicacy boasts rich and savory flavors that will tantalize your taste buds. Tender venison meat, blended with hearty oats, fragrant herbs, and spices, all encased in a casing, create a dish fit for a king. The perfect blend of texture and taste, each bite of this luxurious haggis will transport you to the lush, rolling hills of Scotland. Elevate your dining experience with the rich and bold flavors of venison haggis, a true representation of luxury on a plate.

The Port of Lancaster Haggis. A twist on the typical haggis recipe made with wild venison from the Lake District.

Minimum weight- 450g

Venison, Lamb Offal, Oatmeal, Onion, Beef Suet, Beef Heart, Seasoning, Soya, Spices, Colour E150, Red Wine Powder.

ALLERGENS in Bold

Nutritional Information

Shepards Pie with Haggis, Neeps and Tatties

Ingredients :

• 450-500g leftover haggis
• 300-400g leftover neeps (mashed swede)
• 300-400g leftover tatties (mashed potato)
• Whole milk, as needed
• 3 knobs slated butter
• 2 tablespoons chopped fresh chives
• salt and pepper, to taste

Method

1. Preheat the oven to 180C/Gas 4

2. Place the haggis in the base of an ovenproof dish. Reheat and refresh the neeps and tatties, in seperatesaucepans, over a medium heat adding a splash or two ofmilk. Spoon the neeps over the haggis and smooth the top with a spoon. With a clean spoon, spread the tatties on top, using a fork to decorate if desired. Dot the butter over the tatties, sprinkle with chives and season with salt and pepper.

3. Bake in the preheated oven on the top shelf for 20 to 30 minute, until the haggis is piping hot and the tatties are golden brown. Remove from the heat and serve.

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