Haggis Wrapped Venison Medallions, with Savoy Potatoes
INGREDIENTS
1/2 loin of venison (larder trimmed)
425gms (15oz) Stahly’s Haggis
Some crépinette/caul to wrap the venison
250gms (8.8oz) butter
Salt & pepper
1 large onion, finely sliced
Fresh chopped thyme
4 medium potatoes, peeled and sliced
550ml (20fl.oz) chicken stock
1.1ltr (40fl.oz) venison stock
1 large glass red wine
6 finely chopped shallots
4 portions of Spinach, picked & washed
1 pinch sugar
117mm (4in) tartlet moulds
METHOD
FOR THE SAUCE, IN A SAUCE PAN, REDUCE THE RED WINE AND SHALLOTS TO A GLAZE, THEN ADD THE VENISON STOCK AND REDUCE TO 275ML (10FL.OZ) VOLUME. STRAIN AND KEEP TO THE SIDE.
FOR THE POTATOES, FRY THE SLICED ONION WITH THE CHOPPED THYME, SALT, PEPPER, SUGAR AND BUTTER UNTIL GOLDEN BROWN AND SOFT. ARRANGE LAYERS OF POTATO AND ONION MIXTURE IN THE TARTLET MOULDS UNTIL FILLED- THE TOP LAYER SHOULD BE POTATO. COVER WITH A KNOB OF BUTTER AND FILL WITH CHICKEN STOCK. COOK IN A PRE HEATED OVEN AT160ºC (320ºF) UNTIL GOLDEN BROWN AND ALL THE STOCK HAS BEEN ABSORBED.
FOR THE VENISON, IN A HOT PAN SEAL AND BROWN THE VENISON BUT DO NOT OVERCOOK IT. ALLOW TO DRAIN ON KITCHEN PAPER. TOP THE VENISON WITH A GENEROUS AMOUNT OF HAGGIS AND THEN WRAP IN THE CAUL TO HOLD IT TOGETHER. NEXT RE-SEAL THE VENISON AND PLACE IN THE OVEN FOR 12 MINUTES OR UNTIL COOKED MEDIUM RARE. TAKE OUT AND ALLOW THE MEAT TO REST FOR 3 MINUTES BEFORE CARVING INTO MEDALLIONS.
TO SERVE
WILT THE SPINACH AND DIVIDE ON TO THE DINNER PLATES, THEN PLACE A POTATO CAKE ON TOP. SERVE 3 VENISON MEDALLIONS ON EACH POTATO WITH THE RED WINE SAUCE AND ADD GARNISH.
SERVES 4.
