OVERVIEW
This dish brings together several of Scotland’s most famous foods: venison, haggis, tatties, neeps. If you like to serve your meat with a sauce, go with a whisky peppercorn sauce. It’s super easy to make – shallots, peppercorns, whisky, cream and mustard, stirred up in the meat juices – and it tastes delicious.
SET UP YOUR EGG
Set up your EGG for direct cooking, with the Stainless Steel Grid in place. The target temperature is 230°C-250°C.
Start to prepare the rosti. Carefully grate the potato and swede into a bowl. Crumble the haggis mixture by hand and combine with the grated roots. Good haggis is quite fatty, so no need to add egg as a binder. It is also already well-seasoned. Shape into two large balls and gently flatten them into patties.
COOK THE VENISON
Place a frying pan on the grid and add a little oil. As the pan heats up, lightly oil the venison and season with salt. Place the steaks in a Cast Iron Skillet and cook until the internal temperature reaches 45°C. Remove from the heat, cover with foil and leave to rest.
While the meat rests, transfer the rosti to the hot pan, add a little more oil and fry until golden brown, turning halfway. Once cooked, transfer to a plate. Remove the venison from the foil and slice against the grain.
To serve, layer the haggis on top of the rosti and season with a crack of black pepper.
