Venison Haggis 

A hearty, old-world recipe with a bush twist. This venison haggis uses liver, heart, and lungs to create a rich, traditional pudding perfect for cold-weather hunts or feeding a crew back at camp. Works with venison, goat, pig, or other game offal if you want to mix things up.

Thanks to Benny for sending in this recipe

Ingredients

• Venison liver, heart, and lungs

• 500 g steel-cut oats

• 2 large onions

• 500 g suet mixture (pudding section at supermarket)

• 1 tsp cracked black pepper

• 1 tsp ground pepper

• ½ tsp cayenne

• ½ tsp allspice

• ⅛ tsp nutmeg

• 1 tsp ground coriander

• 1 tsp mace (or clove as a substitute)

• 2 tbsp salt

• Sausage casings or sheep’s stomach or a pudding pot

Method

1. Prepare the offal:
   Trim fat, cut the liver, heart, and lungs into chunks, bring to a boil, then simmer for 1–1.5 hours.
   Do NOT discard the liquid — you’ll need it later. Scoop the meat out of the pot when done.

2. Toast the oats:
   Dry-pan toast 500 g of steel-cut oats until lightly golden and fragrant.

3. Mince:
   Once the offal has cooled, mince it together with the two onions.

4. Add the 500 g suet mixture to the mince.

5. Mix the toasted oats into the mince mixture.

6. Combine the following spices separately, then add to the mixture:

   • 1 tsp cracked black pepper

   • 1 tsp ground pepper

   • ½ tsp cayenne

   • ½ tsp allspice

   • ⅛ tsp nutmeg

   • 1 tsp ground coriander

   • 1 tsp mace (or clove)

7. Add 2 tbsp salt and mix through thoroughly.

8. Slowly add the cooled stock from the original boil — one ladle at a time — until the mixture becomes sticky and binds together.

9. Fill your casing or pot:
   Pump the mixture into sausage casings or pack it into a pudding pot.

10. Cook:

• If using sausage casings: Boil for 40 minutes, turning occasionally.

• If using a pudding bowl: Steam for 40 minutes — ensure the bowl is in a large pot with water coming halfway up the outside.