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Roast Loin of Venison with Haggis Ravioli and Game Consommé

Rich venison served with handmade haggis ravioli, game consommé, and root vegetables in an imaginative Scottish-Italian-French fusion dish.

DinnerPastaGameVenisonSpecial OccasionHaggis
Estimated Nutrition
Calories
710
kcal / serving
2840 kcal total
Carbs
60.1g
per serving
240.2 g total
Fat
30.1g
per serving
120.5 g total
Protein
48.8g
per serving
195 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
3
tbsp
Sugar
Dairy
2
piece
Eggs
free-range
4
piece
Egg Yolks
free-range
1
piece
Egg
beaten for wash
15
g
Butter
knob for glazing
25
g
Butter
for serving vegetables
GrainsCereals
225
g
00 Flour
plus extra for flouring
Liquids
1.5
l
Venison Stock
strong brown stock
150
ml
Madeira Wine
Meat
500
g
Venison Trimmings
1
piece
Haggis
small chieftain haggis
1
piece
Venison Loin
about 600g
NutsSeeds
2
piece
Bay Leaves
2
sprig
Thyme
5
clove
Garlic
peeled
4
piece
Black Cardamoms
whole
1
handful
Parsley
fresh, chopped
0.25
tsp
Salt
OilsFats
0.5
tsp
Olive Oil
plus extra for drizzling
1
piece
Rapeseed Oil
for frying
Other
5
piece
Egg Whites
free-range
Vegetables
50
g
Leeks
chopped
200
g
Red Onions
chopped
40
g
Celery
chopped
175
g
Carrots
chopped
1
piece
Turnip
diced into 1cm pieces
4
piece
Potatoes
diced into 1cm pieces

Method

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