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Ингредиенты
- 8 x Medallions of venison
- 25 gm Butter, unsalted
- Â Â Black pepper
- 6 x Juniper berries, finely crushed
- 500 gm Haggis
- 2 x Shallots, minced
- 2 x Cloves garlic
- 100 ml Red wine
- 25 ml Malt whisky
- 150 ml Venison stock
- 100 ml Port
- Â Â Sprinkle of nutmeg, grated
- 50 gm Redcurrants
- 25 gm Bitter chocolate
- 25 gm Butter
Инструкции
- Put the haggis on to heat through slowly.
- Place the shallots, garlic and juniper berries in a pan and sweat off for 1 minute. Add in redcurrants (keeping some back for garnishing), red wine and port, reduce by half. Add in venison stock and reduce till you get the required consistency.
- Strain the sauce through a fine sieve and put back on the heat. Add in nutmeg, whisky, butter and chocolate and keep hot.
- Roll medallions in the pepper and juniper berries. Heat the butter in a pan, add in the venison when it is nice and warm. Seal on both sides. Remove from the pan and place in a warm oven for 3-4 min. To serve, remove the haggis from the pan and put two spoonfuls in the centre of the serving plate.
- Place the venison on top and spoon over the sauce. Garnish with some redcurrants and parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 255g | |
| Calories 620 | |
| Calories from Fat 366 | 59% |
| Total Fat 41.71g | 52% |
| Saturated Fat 26.71g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 161mg | 7% |
| Potassium 251mg | 7% |
| Total Carbs 18.01g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.46g | 6% |
| Protein 1.03g | 2% |
