Celebrating Burns Night: Venison Haggis Recipe

Traditional Burns Night Dish, Haggis, Broccoli and Potato Wedges

Born over 220 years ago, today marks the birth of one of Scotland’s most applauded poets, Robert Burns. A pivotal figure in shaping Scottish culture with his wisely chosen words, his most famous works include the New Year’s Eve favourite, Auld Lang Syne, and even an address to the national dish that is Haggis.

As our friends to the North host their celebrations with recitals of Robert Burns’ poetry, we’ve teamed up with Wild and Game, who featured in our latest edition of The Lodger, in order to provide you with this timely and delicious Haggis recipe.


For the haggis

500g Wild and Game minced venison
300g lambs’ liver, chopped into small pieces
1 large onion, finely diced
1 tsp ground coriander
1-2 tsp ground black pepper depending on taste
Half a tsp ground nutmeg
Half a tsp ground allspice
1 tsp sea salt
A knob of butter
A glug of vegetable oil
2 tsp dried thyme
150g coarse oatmeal
500ml beef stock

For the tatties and neeps (potato and swede)

400g swede, diced
550g potato, diced
5 tbsp vegetable oil plus a little to oil the baking sheet
A handful of fresh thyme

To serve

3 handfuls kale, coarsely sliced


1. Pre-heat the oven to gas mark 7, 225 degrees C.
2. Meanwhile, heat the knob of butter and glug of oil in a casserole dish, Dutch oven, or similar hob to oven lidded pan and fry the onion until soft.
3. Add the liver and cook for 5 minutes.
4. Transfer the liver and onion mixture to a food processor and briefly whizz until it’s finely chopped but not a paste.
5. Return to the pan with a little extra oil and add the venison. Cook until browned.
6. Add the nutmeg, thyme, allspice, coriander, salt, and pepper, and cook for a minute.
7. Add the oatmeal and the stock and heat until bubbling.
8. Place in the oven for 15 minutes with the lid on, stirring occasionally, and while it’s cooking, start making the tatties and neeps (see below). After 10 minutes, remove the lid from the haggis and cook for a further 5 minutes with the lid off. The mixture should be quite dry by the end. When done, remove from the oven, adjust the seasoning, and set aside while you complete the tatties and neeps. If you need to warm up the haggis later, you can do so on the hob.
9. While the haggis is cooking, place the swede and potato in a pan of boiling salted water, bring to the boil, and bubble for 5 minutes. Drain and leave in the colander for a minute or two to dry out.
10. Put the swede and potato back in the pan and add the 5 tbsp of oil. Put the lid on the pan and shake until combined.
11. Tip onto an oiled baking sheet, add the thyme, salt, and pepper, and place in the oven for about 20-25 minutes, turning occasionally.
12. Finally, steam the kale for 6 minutes, top with a little butter, and serve with the tatties, neeps, and haggis.