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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 for more 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...

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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 for more 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

 

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Ingredients 4 persons
  • 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.
Recipes. The Cook & Chef Institute