Venison and haggis en croute with clapshot (by Graeme Taylor)
- 300g (10 oz) haggis
- 35ml (2 tablesp) whisky
- 450g (1 lb) venison loin, preferably wild red deer
- 350g (12 oz) puff pastry (ready-made is fine)
- 1 egg whisked for eggwash
- 750g (1 lb 10 oz) potatoes
- 1 medium turnip (around 500g/1lb+)
- 1 onion finely chopped
- Knob of butter for mashing
- Set the oven to 200C/Gas 6. Mix the haggis with the whisky until is easy to spread.
- Roll the pastry out so that is about 2½ times the width of the venison and slightly longer at both ends. Place the haggis on the pastry and spread evenly, avoiding the edges.
- Place the venison in the middle of the pastry and fold over the two sides to meet, using a little of the egg as ‘glue’. Then fold over the ends and do the same. Place with the joined side down on a pre-greased baking tray and place in the oven for 30-35 minutes until golden brown.
- Remove the cooked venison from the oven and leave to rest for 10 minutes to let the juices soak back into the meat.
- While the venison cooks, make the clapshot. Boil the potatoes, turnip and onion together in salted water until tender, around 15-20 minutes. Mash with the butter and serve alongside the carved venison with a dram of whisky.