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.