Rack of venison with haggis crust and rosemary jus
- Published: 27 Jan 15
- Updated: 18 Mar 24
If haggis, neeps and tatties aren’t your cup of tea on Burns Night, up your game with this haggis-crusted rack of (Scottish-sourced) venison. Perfect as a Burns Night dinner party main.
Serve it with these heather-scented roast carrots, which give another nod to the Scottish Highlands.
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Serves 6 -
Hands-on time 30 minutes, oven time 30-40 minutes
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Recipe from January 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 410kcals
- Fat
- 15.4g (6.4g saturated)
- Protein
- 41.6g
- Carbohydrates
- 20.2g (11.9g sugars)
- Fibre
- 4.5g
- Salt
- 0.8g
delicious. tips
Plan ahead: order a rack of venison from a good butcher, or go online. If you can’t find venison, a rack of lamb will also work, though the cooking time will need to be decreased slightly. Or use a loin of venison: coat with the haggis crust, roast for 30 minutes, then start checking the internal temperature, as in the recipe. We recommend using a digital probe thermometer to test the meat temperature precisely.
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