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Story #13: Catching & cooking a wild haggis - Mac and Wild

Story #13: Catching & cooking a wild haggis

As Gran used to tell us, catching a haggis is a fine and dangerous art! So intricate the process, last year we mustered a film crew to capture the process in action. We had to share again!

If you’re valiant efforts are fruitful, of course the culinary delights that await are golden for sure. But how and what to do with your wild wild haggis? Read on for classic & not so classic Haggis, keeps & tatties recipe ideas! We’ve teamed up with our friends at @HaigClub whisky to add the extra touch to our most favourite classics.

Slàinte math! (slanj-uh-va) – Gaelic for ‘Good Health/cheers’!

HAIG CLUB 

1. HAGGIS, NEEPS + TATTIES BURGER 

Components – serves 4 

• 4 x large English muffin (toasted)

• 100g x 4 x venison & haggis burger (pan-fried) SEE RECIPE BELOW

• 280ml x Haig Club brown sauce gravy (200ml x Gravy mixed with 40ml brown Sauce & 40ml Haig Club whisky)

• 40g x fresh watercress

• 200g x turnip relish

• 70g x 4 x tattie scone (caramelised in a non-stick frying pan)

• 120g x caramelised onions

To serve 

Pan fry your venison & haggis burgers on a medium heat for 3-4 minutes per side or until golden brown. Rest in the warm pan until ready to build your burger.

Take your toasted muffin and spoon your warm caramelized onions on one half of the muffin.

Spoon the turnip relish on top of the caramelized onions.

Place your watercress salad on top of the relish, now place the tattie scone on top.

Stack the cooked patty on top of the tattie scone.

Pour the hot Haig Club brown sauce gravy over the top of the stack and finally top off with the other half of the muffin.

Serve immediately.

 

FOR THE BURGERS

Ingredients – 4 portions 

• 50g x good quality black pudding

• 150g x haggis

• 200g x venison mince meat

Method

Crumbled the haggis & black pudding into a large mixing bowl.

Add your venison mince to the crumbled haggis mix and beat the mixture with a pedal on your food mixer until well combined. A stiff mix should be achieved at this stage.

Remove the mix from the bowl and portion into 100g balls.

Cover & place in the fridge on a plate until required.

 

HAIG CLUB + BROWN SAUCE GRAVY 

Ingredients

• 1L x beef stock – knorr boullion jellies are great!

• 50g x peeled carrots – 1cm dice

• 50g x peeled large white onions – 1cm dice

• 1/4 x bunches of fresh thyme

• 1 x cloves of garlic peeled & cut in half

• 10g x gravy granules

• 100ml x red wine

• 20ml x brown sauce

• 20ml x Haig Club whisky

Method

Brown off the carrots, onions, garlic and thyme.

Add the red wine, reduce until it is a sticky syrup.

Add stock & reduce sauce to 200ml (20%).

Remove the vegetables & herbs by passing through a fine sieve.

Whisk in the gravy granule’s, bring to a simmer and then pass through the fine sieve again.

Finish the sauce with your Brown sauce & Haig Club whisky.

 

2. CLASSIC HAGGIS, NEEPS + TATTIES 

Components – serves 4 

• 400g x dirty buttery mash

• 400g x swede puree

• 400g x haggis

• 320ml Haig Club whisky cream sauce

• 40g x fresh watercress

Plating

Heat your Macsween haggis log in a deep baking tray half submerged in water in the oven at 150’c for roughly 30 minutes.

Gently heat up your mash potato in a small saucepan.

Repeat the same process for the swede puree.

Heat your whisky cream sauce to a gentle simmer – do be careful not to boil as it will split the sauce.

Remove the haggis from its skin and place a 100g of haggis per portion on each plate using a large serving spoon.

Follow with a large serving spoon of both swede puree & dirty buttery mash.

Finish with 80ml of your whisky cream sauce poured over the haggis and a pluche of fresh watercress.

 

SWEDE PUREE 

Ingredients – 4 portions 

• 300g x washed & peeled 4cm cubed swede

• 100g x unsalted butter – diced in 2cm pieces

• 4g x Maldon sea salt

Method

Add your prepared swede to a medium size heavy based saucepan.

Fully submerge the swede with cold water.

Season the water with table salt – water needs to taste like the sea.

Cook the swede on a medium heat for 20-25 minutes or until tender.

Drain from water and allow to steam for 5 minutes before transferring to your food processor.

Add your diced butter & salt to the processor and blend until the mixture is super smooth.

Check for seasoning and transfer back to your medium size saucepan.

Keep puree warm on a low heat on the hob until required.

 

DIRTY BUTTERY MASH 

Ingredients – 4 portions 

• 250g x peeled red desire potatoes

• 40ml x double cream

• 40ml x whole milk

• 100g x unsalted butter

• 10ml x extra virgin olive oil

• 5 x cloves of crushed garlic

• 2g x Maldon salt

• 5 x sprigs of thyme

Method

Add your prepared potatoes to a large saucepan.

Fully submerge the potatoes with water and season water with table salt – the water should taste like the sea.

Bring your potatoes to a simmer on a medium heat – cook until the potatoes are just tender.

Drain the potatoes into a colander and allow to steam for 5 minutes before mashing.

Mash the potatoes finely in a large saucepan– no lumps is the goal!

Keep the finely mashed potatoes in a warm place with the pans lid on to retain heat whilst you make your dairy infusion.

Dirty dairy liquor – Place your butter, cream, milk, thyme, garlic, olive oil & salt in a large heavy based saucepan.

Bring the mix to a simmer on a gentle heat – letting the flavours infuse slowly.

After 20-30 minutes your infusion should have done its work.

Sieve the dairy mix to remove herbs & garlic pieces.

Now slowly start to work your dairy liquor into your warm mash potatoes.

Try to add the mixture in 5 rounds.

After the potatoes & liquor are totally combined, emulsified and silky smooth check for seasoning before serving to your guests.

 

HAIG CLUB WHISKY CREAM SAUCE 

Ingredients – serves 4 

• 400ml x double cream

• 2 tbsp x Dijon mustard

• 1 tbsp x wholegrain mustard

• 40ml x Haig Club whisky

• Sea salt and freshly ground black pepper

• 1 tbsp x chopped fresh chives

• 1/4 x lemon juice only

Method

Heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes.

Remove the pan from the heat and season, to taste, with salt and freshly ground black pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.