Hearty Haggis

Venison Heart stuffed with haggis.

Cut out any white connective tissue from the heart.

Stuff the heart with haggis

Role the remaining haggis out on tin foil.

Wrap the tin foil and haggis around the heart

Place in the over at 140 C for 4-5 hours.

How the recipe was developed

Gareth developed this recipe, because he has complete respect for the deer and was determined not to waste any aspect of the carcass. It really works.

Difficulty Level

Quick preparation time and very easy

Type of dish

Main Course

Ingredients

1 Venison Heart

1 Haggis

Preparation Method

Cut connective tissue out of the heart.

Stuff the heart with haggis

Role the rest of the haggis out onto tin foil

Wrap the tin foil and haggis round the heart

Place on baking tray in the oven at 160 C for 4-5 hours.

Slice and serve.

Hints and Tips

A small amount of whisky can be added to the haggis before or after cooking or both.