Haggis
- Thread starter Caberhill
- Start date
nun_hunter
Well-Known Member
Made haggis??!!! I thought they roamed free in the wilds of Scotland?
A good friend of mine makes it fairly regularly, he does boil the lungs and leaves the windpipe hanging out of the pan as a 'vent'. I have a recipe from a chap called Fergus Henderson, I've not tried it myself but would be happy to send you a copy if you like.
basil
Distinguished Member
Can you forward it to me please.
Jimnydriver
Well-Known Member
Do I need a level 1 and 2 to shoot Haggis or is the level 1 sufficient..... What calibre of rifle would you recommend ?
No problem, just PM me an email address and I'll send it to you.
tikkathreebarrels
Well-Known Member
Oh come on! You know they grow on the heather. That's why they're soooo tasty.
western woodsman
Well-Known Member
I am also gearing up for this adventure having now collected the requisite ingredients. I have found a source too for the paunches, lamb in this case as I did not want to go to the effort of emptying and cleaning a gralloch! Although admittedly that wold be the most serious hardcore venison haggis.
Let us know how it went in the making and the tasting.
Let us know how it went in the making and the tasting.
****ing horrific, I'll no be tempting it again. Dogs happy mind as it smells like cat food. Seriously I don't know we're I went wrong!
'aggis
Made this a few times..Tastes just fine.. Even served to dinner guests at New Year. No complaints.
500g venison heart
500g venison liver
225g venison suet, minced
225g coarse or pinhead oatmeal, toasted
3 onions, finely chopped
450g suet crust
Sea salt and black pepper
Boil the hart and liver for 30 mins. When cold mince them very fine and add to the suet, the oatmeal, the onions, 1 TBLSP salt and a strong seasoning of black pepper. Mix well and put into a pudding basin, cover with the suet crust and simmer in a large pot for 4 hours. Serve very hot from the basin, together with Clapshot and browned onion
Made this a few times..Tastes just fine.. Even served to dinner guests at New Year. No complaints.
500g venison heart
500g venison liver
225g venison suet, minced
225g coarse or pinhead oatmeal, toasted
3 onions, finely chopped
450g suet crust
Sea salt and black pepper
Boil the hart and liver for 30 mins. When cold mince them very fine and add to the suet, the oatmeal, the onions, 1 TBLSP salt and a strong seasoning of black pepper. Mix well and put into a pudding basin, cover with the suet crust and simmer in a large pot for 4 hours. Serve very hot from the basin, together with Clapshot and browned onion
Blimey!! I'm sorry I sold you a duffer Ali
Not at all! I've since decided I need to adjust my strategy, your recipe I think is right but my interpretation may have been off! I've decided I'll try again but do a few things different. First I'll cook the lungs on there own. Grate the liver and not cook until in the bung, heart lungs and kidneys can get blitzed roughly in the food processer rather than coarsely minced. The liver will be added last and mixed in just enough. I think the last one was just a little to livery...
nuttyspaniel
Well-Known Member
Yes I have. Google sausagemaking.org for seasoning, bungs and a simple but effective method. Oh yes boil the offal then mince before adding seasoning and filling. Roe lights make the best Haggis but chest shot beasts are no good due to bruising.
Nutty
cheers nutty, I used the pluck from two roe with neither chest shot. Don't fancy trying it with a mashed up pluck!
nuttyspaniel
Well-Known Member
No probs. Try soaking the liver in milk over night to reduce the strength or pop 1 from 2 plucks in. The other fry with bacon n eggs for breakfast....
Nutty
Nutty
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