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Serves four
Ingredients
1lb trimmed venison loin
1 small haggis (steam for one hour)
8oz sieved mashed potato
8oz creamed swede
Atholl brose sauce
8oz medium pin oats
1pt milk
1 large Spanish onion
jar of clear honey
dried basil, marjoram and and a bayleaf
salt and pepper
2oz whipping cream
large measure
whisky
First soak the pin oats in the milk overnight.
1 Finely chop the onion and sweat in a covered saucepan with
a pinch of dried basil, marjoram, a bayleaf and salt and pepper.
Do not let the onions colour.
2 Using a square of muslin, squeeze all of the milk and oat
flour from the pin oats and discard the squeezed pin oats.
3 Once the onions are soft and translucent add the milk and
oat mixture slowly, stirring all the time. As it heats it will
thicken.
4 Add three tablespoons of honey and let the sauce simmer for
15 minutes.
5 Blend and strain the sauce and keep until needed.
Haggis, neeps and tatties
1 Butter and line four dariole moulds with cling film.
2 Half fill the moulds with creamed swede.
3 Top up with cooked haggis.
4 Steam for 10 minutes to heat through.
Venison
1 Cut the venison loin into four equal pieces.
2 Season and fry on each side to seal the meat.
3 Place in the oven (450F) for 5 minutes and turn the meat over
for a further 5 minutes.
To assemble
1 Reheat the sauce and add the cream and whisky.
2 Coat the base of each warmed plate with the sauce.
3 Heat the mashed potato and put a small mound in the centre
of each plate.
4Thinly slice each portion of venison and arrange the slices
around the mashed potato.
5 Turn out the steamed swede and haggis and carefully place
on to the top of the venison.
6 Decorate with a large sprig of broad leaf parsley.
NB: To avoid any confusion 'neeps' are the yellow veg we call
swede.
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