Venison Steaks
Venison steaks with a raspberry dressing, tomato and haggis stack.
Haggis is available worldwide through mail order. If you are unable to source venison, you could substitute it with reindeer, moose or similar dark lean meat.
Method:
- Pre heat oven to 190°C.
- Cut rounds of tomato and circles of haggis. Place a slice of haggis on a foil lined baking tray. Add a layer of sliced tomato. Repeat to form a stack.
- Cook for 15 minutes to thoroughly heat through. When cooked, add a dash of whisky and keep warm.
- Meanwhile brush venison with oil and season with pepper.
- Heat a heavy frying pan and sear venison on a high heat for a couple of minutes. Reduce heat and cook for 3 more minutes. Turn over steaks and cook for a further 6 minutes for medium cooked steaks.
- Place steaks on a warmed plate and cover loosely with foil. Allow to rest for 10 minutes.
- Meanwhile add potatoes to pan with a drizzle of the rapeseed oil to loosen the tasty venison residues and toss frequently to cook through. Whilst the potatoes are cooking, cook kale in boiling lightly salted water for 5 minutes then drain. (Toss in a little local butter if wished!)
- To serve, place a spoonful of kale in the dish. Slice venison and set on top of kale. Lift haggis stack onto plate, add a spoonful of potato and finish with a generous drizzle of raspberry vinegar. Serve immediately.
Method:
- Pour vinegar into a measuring jug and top up with raspberries to reach 500ml.
- Mash gently – potato masher ideal fit in jug.
- Leave for a couple of days, minimum overnight, and mash once more. Strain through a sieve into a bowl then back into jug to measure liquid.
- Place vinegar and sugar in a pan. Dissolve and simmer for 10 minutes until syrupy.
- Pour into warmed sterilized bottles and seal.
Recipes kindly provided by Wendy Barrie, www.wendybarrie.co.uk, a well-known contributor to Scotland's food scene, and a crusader for good food: natural, wholesome, fresh and safe. Wendy is director of the award-winning www.scottishfoodguide.com.