Sous Vide Venison with Haggis Pommes Anna

A twist on a traditional burns night supper

Serves 4

The annual celebration of the life and poetry of the Scottish poet Robert Burns, Burns Supper (or Burns Night) is held on the anniversary of his birthday, 25 January. For those gathered, it is a chance to enjoy traditional Scottish fare whilst listening to readings from the poet’s works. Created using elements of a traditional Burns Supper, our recipe for Sous Vide Venison with Haggis Pommes Anna is sure to impress guests, finished with a rich whiskey sauce.

INGREDIENTS

For the Haggis Pommes Anna

500g haggis

6 large potatoes

100g butter, melted

For the Whiskey Sauce

Vegetable oil

1 carrot, roughly chopped

1 celery stick, roughly chopped

1 large onion, peeled and roughly chopped

200ml whiskey

1L of chicken stock

1.5L beef stock

1tbsp blackberry jelly

For the Carrot Puree

500g carrots, peeled and chopped

100g unsalted butter

Salt and pepper

1 star anise

For the Venison

4 x 170g venison fillets

1 star anise

10 juniper berries

1tbsp olive oil

1 sprig rosemary, small sprigs removed and finely chopped

Salt and pepper

  1. To steam the haggis and make the carrot puree, place the haggis on a perforated steam tray, and the carrots on another perforated tray. Steam in the Miele steam oven at 100°C for 25 minutes. Once finished, remove the carrots and continue cooking the haggis for a further 20 minutes at 100°C.

  2. Place the carrots in a blender and blitz with the unsalted butter, salt and pepper. Blitz until very smooth to make the carrot puree. Reheat when ready to serve, adding in the star anise to lightly infuse flavour through the puree.

  3. Whilst the haggis is cooking, start the whiskey sauce by placing the roughly chopped carrots, celery and onions into a large pan, with 1tbsp of vegetable oil. Fry until softened.

  4. Turn the pan up to a high heat and add the whiskey. Reduce until a syrup. Add the stock and leave to reduce by three quarters, or until preferred taste and consistency. Once reduced, stir in the blackberry jelly.

  5. When the haggis has finished cooking, vacuum pack the venison fillets, 2 per bag. Use setting 3 on both vacuum and strength of seal on the Miele sous vide drawer.

  6. Place the venison steaks into the steam oven at 55°C for 1½ hours.

  7. To make the haggis pommes Anna, thinly slice the potatoes to 2-3mm thick. Using a pastry cutter, cut 4cm diameter discs out of each slice. Place four 9cm metal cooking rings onto a baking tray. Brush the baking tray and the inside of the rings with melted butter. Place five potato discs inside each ring overlapping each other to cover the base. Place 2-3 heaped tablespoons of haggis on top of each, pressing down. Brush each with melted butter and finish with another layer of potato discs. Brush again with melted butter.

  8. Place in the Miele oven on the lowest shelf position, and bake on Intensive Bake function, 175°C for 20 minutes. After 20 minutes, using a fish slice, carefully flip each one over. Continue to bake for a further 5-10 minutes or until golden.

  9. In the meantime, place the star anise, juniper berries, 1tbsp olive oil, rosemary, salt and pepper into a pestle and mortar. Grind until a paste.

  10. Once the venison has finished cooking, remove from the oven.

  11. Remove the venison fillets from the bags and pat dry using kitchen paper. Rub the venison fillets with the star anise paste.

  12. Preheat a large frying pan to a medium-high heat, and rub with a little oil.

  13. Fry each steak for 20-30 seconds, until caramelised. It’s important that the pan is hot before frying, as it will cook the venison steaks even further if not.

  14. To assemble, place the haggis Pommes Anna in the centre of each plate. Add a spoonful or quenelle of the hot carrot puree. Slice the venison fillets and arrange next to the Pommes Anna. Finish with a drizzle of the rich whiskey sauce.

  15. Serve with seasonal greens and steamed swede.

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