Venison Haggis.
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- čas přidán 20. 08. 2024
- How To Make Venison Haggis. Im a big believer in the nose to tail philosophy, using as much of the animal as possible, and it doesn't get better than this. Using the pluck (the offal of the deer) to create a twist on that popular, traditional dish Haggis.I show the whole process from raw materials to the finished cooked product, nothing is wasted.
Enjoy
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Haggis on some french bread or crumbled on a pizza is amazing .👍🏻🏴
❤️😋😋 yes
Love the deer videos Scott, especially since the season is in full swing in much of the US
Brilliant man! Just brilliant. I'm going to have to try this this year with my deer.
Looks delicious mate! In the U.S., can't get a proper pluck, still working on it. I make haggis with bits from my local butcher shop, hearts, kidneys, liver, etc. Do it in a slow cooker with a bag, then tie it up and pretend it's a casing. "Trenching your gushing entrails bright, Like ony ditch; And then, O what a glorious sight, Warm-reekin', rich!" Best I can do a the moment, but I'm working on it. Best haggis most of these people have ever tasted. Thanks for the inspiration.
Hi Scott, an amazing recipe and with me being Scottish but who now lives in Australia, I love to keep traditional recipe's going before they become lost in the fast food society that we now live in.
Keep up the good work.
Fascinating. As a Texan, I have never tried real haggis. I would love to try yours. Thanks for posting!
Five minutes in and I'm salivating. Carnivores dream.
Love your Show. Look forward to your new shows every week. Thanks for doing what you do!
Just when I thought Haggis couldn't get any better 😋
Scott! You are the man! I'm in Ohio, USA and I have been trying to source lamb/sheep offal for years. You just can't get it here in the US. So this year I decided to save the heart, lungs and liver from a whitetail if I got one and this past Tuesday I smoked a 160 lbs. buck. I saved everything when I field dressed the big guy and tonight I found this video of yours. I don't know how I missed it in the first place, as I watch your stuff all the time, but I'm so glad I did. Now I just need to source the oats and casing and I'm off to haggis land. I've never had haggis before, but my last name is Wallace, so I'm certain I'll like it. BTW, I butchered the big boy using all your suggestions and I can't wait to try the bone in ribs racks. They look already look amazing. Thanks so much for this video and all the others.
You ate the best.... I'm in Sudan... back after years in Scotland..... miss my haggis so bad
Scott Rea, I love your channel. You do such amazing things that would and are often considered undesirable here in the U.S. I love how you use as much as the animal you can and even show how you harvest some of your food. Please keep it up. Best regards and many thanks from a yank.
Nose to tail is something I totally agree with.
The video we were all waiting for. What a pristine pluck. Mine are always shot damaged to some extent. Thanks!
I think if I asked my local butcher for sheep's stomach he have me admitted. You're Haggis looks delicious would love to try it , maybe if I get to Scotland someday.
Final Products looked great, you were right about the expansion during Cooking. Those shaped up nicely.
Until I left southwest Louisiana, where most of my family farmed and ranch, I did not realize the inner meats would be difficult to find and were seldom used by “city folks”.
JTrahanUSA
5:02 I think that would be "steel cut" oatmeal in N. America.
Nice one. I make "pâté" in similar way, just put some additional meat in there, simmer it in beer and add some stale loafs (or rolls whatever is it called - small breads :P) to absorb the residual fluid concoction. I even mince it on the same size of the holes (or whatever you call it in a mincer). Ad spices and some eggs, mix it and bake it in those high aluminium baking trays.
It tastes amazing on buttered slices of freshly baked bread and some tomatoes on top ;).
A great nose to tail episode.
I just prepared venison heart and liver tonight. I have always loved the heart, but the liver I'm having a difficult time warming up to. Lungs I've always been afraid to try, but if someone were to offer me some of this I definitely wouldn't turn it down. Nice video as always!
You are amazing man, the love you have for it.
This looks amazing! Well done, Scott.
I'd love to see a hybrid mix of 50% haggis and 50% Cumberland sausage mix, piped into casings. The best of both worlds.
I've never made a traditional haggis but I always use the organs when I make sausage.
Scott, congrats on another wonderful video! I usually headshot deer when hunting (can't boil horns enough to eat) and I bagged a nice deer a while back. Not wanting to let anything go to waste, and being of Scottish descent, I decided to try my hand at haggis making. So, with knife in hand and young eager daughters at my side, we got to work. Six hours later, we had a beautifully set dinner table with a plated haggis and a big bowl of tatties n' neeps. With a very similar recipe (I used steel cut oats from a local store and a few sprigs of parsley) that you give here and the side dish of mashed potatoes and turnips, we feasted like kings. I plan on doing the same this hunting season. Folks...get over your fear of offal meats and give this a try!
You make me hungry enjoy your butchering and preparing food.
Man that looks good! Cheers Scott thank you again.
God bless You man! stunning
Just received delivery of a Butchers Choice meat grinder/sausage filler along with the casings, spices and rusk, gonna get stuck in now :-)
Be scared to try it but one day ill try this dish.
Brilliant video...cheers mate. Just waiting to fill my deer tag to give this a whirl!
Greetings from Arctic Scandinavian.
I northern Scandinavia we have something which is very similar to Haggis. In Sweden it's called Pölsa and Norway it's called Longemos which in direct translation means Lung Mash.
Its been around since Viking times.
We don't stuff it into a stomach though, just fry it and have it with boild potatoes and pickled beetroots.
The Norwegian variant is nicer.
The moose hunting season starts in a couple of weeks and we will have access to a lot of meat.
In September they will start slaughtering the reindeer stags before they go into heat. We will have a lot of fresh meat to butcher and prepare.
I'm wondering if it would be nice to make Haggis out reindeer or moose.
I must say Scott, when you cook Medallions, Fillets or Bacon, you make us watch as you eat the entire dish... Haggis you didn't seem to devour. I'll assume you were just being polite or maybe full :D Any how appreciate showing the process of "nose to tail" processing.
This looks so delicious.
I've never seen such healthy looking organs!
Scott, that looks absolutely fantastic!!
Awesome!
Thanks for these kinds of videos. Making this for Burn's night!
6 years later and I'm still making this for Burn's Night.
Once again Scott you've opened my mind towards trying something new. I must admit I have always left the deer 'Pluck" for the coyote bait. but this video makes me want to try some Haggis.Anyways great videos, and congratz on your new 'old' Baconator slicer. As you say across the big pond Cheers!
Nice one Scott, watching this as the spuds bake to go with some leftover Boston Baked Beans we made with home cured bacon, boy am I hungry now!
atb Rob.
The heart is the best part.
Brian Philbrook you speak the truth!
as the voice of Kankuro. i salute you!
Brian Philbrook In Spain we use Liver, heart and blood...it's call "Morcilla de Burgos"
Brian Philbrook ...and...we use chicken's kidney, heart and livers to make that we call "higadillos"...if you're interested would be a pleasure to let you know the recipe
Brian Philbrook
I love vennison hearts, too!
(Can we call them... Heart of Harts? 😜)
Scott,
We don't get a lot of haggis in Texas, but I feel the world needs more meat in tubes and more meat on a stick. My knowledge of haggis is basic at best, as a hunter it seems a great way to better utlize the harvest. Can you make a haggis from any type of game animal?
Will definitely be making haggis this fall !!
-Will-
"... i love how the lungs float..." 😂 classic!!!!
Morning Scott
You have certainly got your Fans talking, neat idea to use suet for the fat content.
Best Wishes
David
As always, very informative and entertaining.
Loving the venison videos!
Looks good ..
thank you looks great
brilliant.
I will be trying this soon. Thank's Scott.
Curious why you wouldn't use the deer stomach for casing? I'll be honest that I'm ignorant about it, but it seems like it would be something you'd want to use for nose to tail...
very well made video!
If you showed me the part where Scott was mixing everything together after mincing it, I'd say it was cooked ground beef if i didn't know any better. That's what it looks like. kindof funny how it looks like beef.
Well done sir. As always, amazing videos. Hello from the states!!
Scott that is great thanks ...
Staggis. Oh aye....
I always wanted to know this recipe...!!!....We have in Spain a very similar food call "MORCILLA DE BURGOS"
Hi Scott, you mention the USA a lot in your videos... Have you forgotten that Canada has an abundance of game and people who like to cook? ;-) FYI, we are officially metric but also use Imperial measurements. :-)
As a Yank, I'm afraid haggis is something I will never experience, lol. However, the deer liver looks interesting: dredged in flour, fried in butter with some grilled onions, yum.
I've found that Scrapple from Pennsylvania Dutch country is a close substitute. I don't know where you live but it's available all over the NJ/PA/DE area. I'd send you some but I don't think it travels well. :(
I would say that's true except they also cook the bones down for scrapple.... and man is it good
Similar in using all parts, but different process using pork and cornmeal. It is usually cooked together and poured into loaf pans to cool and set as opposed to cooked separate from the grain and put in casings with toasted oats. Very different texture. Some people spread scrapple on crackers and eat it. Haggis doesn't look like it has that option and seems more like sausage.
good job, that is ammmmmazing.
i would love to try it and fry it after inside the casings, get it nice and crispy like a smokie or breakfast sausage
Hi Scott, I have been watching your videos for some time now and have successfully followed your instructions on making the Lincolnshire Haslet, the Haggis both versions, I love your Sausage recipes, could you do a video on how best to prepare and cook tripe.
Keep up the good work
Cheers Steve
Can I come to dinner Scott? Looks fantastic!
Health don't allow me to hunt anymore but I'm sure I can score some of this to try since most around here just toss it.
That's a challenge!
Beautiful meat!
I love haggis! A bit like Swedish "pölsa", if it's done correctly...
Hey Scott. Just got a fresh Venison pluck for my haggis and have a question. Since I'll have more than one if I want to freeze some, do I stuff and freeze then boil later when I plan to eat, or stuff, boil, then freeze thanks...
Great vid as always Scott l shoot a lot of deer so defo going to trie this as I love haggis keep them coming
This makes me want to watch something that's 100% historically accurate, like braveheart or another one.
I can't help but notice the similarity between this and a local delicacy here in Louisiana .
Your Hagis looks a lot like Boudin .
As a Scotsman living in Louisiana, Haggis and Boudin are very similar only Boudin uses pig's pluck and rice as the cereal filler.
Right , the spice palate may differ as well but very similar . I am considering a faux hagis . Sheeps lung cannot be sold here .
Nice one mate. Great effort. looks amazing.
My God, that's making me hungry!!
Oh Scott what would happen if you did this in your spring ''press'' mold pan and steamed it? Seems the texture might be kind of cool.
I like the concept of no waste, but I'll skip using the lungs or brains of an animal, but hey, that's just me.
Scott I do enjoy your videos over all.
Very interesting, I'm going to butcher a Lamb tomorrow I think Ill give it a try.
Looks delicious
I recently purchased the book, The Whole Beast, because I want to utilize more of the deer I hunt. Not many venison-specific recipes in it though, so found your video. Can't wait to try it! Query: Can deer stomach be used in lieu of sheep stomach, or venison intestines as casings?
amazing Job... *Thumbs up*
Great video for us US deer hunters, thanks! Any thoughts on adding deer tongue?
Scott, Thank you for your videos. They are great. Can you do a video on making a stargazy pie? Thanks
Aing penasaran euy
looks yummy
We could use venison meat for haggis at a Burns Supper.
Somewhere out there is a deer walking around without a heart, lungs, liver or kidney's. The hunter that bags that one is going to sour about that.
Why wouldn't you use the deers stomach as the casing?
There no way that lungs have NO nutritional value. Haha. Definitely gonna give this a go. Keep up the good work. Making the venison stout sausages atm with Indiana, US shot whitetail deer.
Instead of steaming it in a bowl on it's own could you steam it in a suet crust pastry like a suet pudding?
can u fry it off after its been boiled like a sausage ?
Great vid. Thanks. One thing; lungs have plenty of nutritional value.
What cut of oats did you use? I have been advised to use "steel cut oats" in the haggis
Hi everyone. I want to try this, but it is impossible to get a hold of lungs. Could you make this without the lungs?
What? no pipes when you cut into that beauty?
Awesome video! I really want to make this when I next get a deer while hunting. I loved haggis when I ate it in Scottland. I have a question; how do the lungs not have any nutritional value? I was wondering how that is possible for something to be made up of flesh presumably but not give any benefit. Do you just man it is low on nutrition or is it really not usable by the body? Also, if you got this from a deer you hunted, could you cook it in the deer's stomach, and if you did, would you just stuff the entire thing into the stomach? Thank you!
1 teaspoon of cracked black pepper
1 teaspoon ground pepper
1/2 teaspoon cayenne
1/2 teaspoon allspice
1/8 nutmeg
1 teaspoon ground coriander
1 teaspoon of ground mace
Hey Scott. First off, Love the Scott Rea Project keep the videos coming!!! Secondly I'm looking to cook a traditional Hearty English Brunch on my smoker for the NFL game being played there this weekend. Wondering if you had any good suggestions?? Thank You!
👍👍👍👍👍👍👍👍👍
Yummy
Cracking vid .
Would it be possible to cook it in the Deers stomach, or was there a reason you decided not to do that?