Roast Loin of Venison

Main courseServes 4

# Place all the ingredients in a large sauce pan, cover and bring to the boil and simmer for about one hour, check seasoning. # For the crispy haggis mix all the ingredients in a bowl and shape into balls, pass the haggis balls through flour, beaten egg and fresh white bread crumbs, when needed deep fry until golden brown. # To make the dressing, sweat the shallot and carrot in a sauce pan then add the vinegar and stock and bring to the boil, add the chestnuts and bacon warm through and finish with the oil and sage, season, serve warm. # Sear the seasoned deer loin in a hot frying pan until golden brown then cook in a hot oven for 6-8 minutes remove from the oven and rest for at least 5 minutes.


* 4 portions of loin of venison, trimmed
(We recommend Holme Farmed Venison or Round Green Venison)
* Sticky red cabbage
* 1 shredded red cabbage
* 40g butter
* 300ml red wine
* 50ml balsamic vinegar
* 50ml red wine vinegar
* 150g soft dark brown sugar
* 2 tablespoons red currant jelly
* 2 teaspoons ground mixed spice
* 1 bay leaf
* Salt and pepper

Crispy Haggis

* 200g Haggis
* 50g sausage meat
* Pinch of crushed juniper
* 1 chopped shallot
* 1 tablespoon chopped sage
* A splash of whiskey (optional)

Chestnut Dressing

* 150g chestnuts cooked and roughly chopped
* 2 tablespoons crispy bacon lardons
* 1 finely chopped shallot
* 1 finely diced carrot
* 50ml balsamic vinegar
* 100ml rapeseed oil
* 100ml reduced game stock (optional)
* 1 tablespoon chopped sage