Venison Haggis???

[ChristopherHarrell]

Hello all...

This question is directed mainly to our X Marks folks from across the pond. I will be making a deer hunt at the end of February and I would like to do something different with the bounty I bring home.
I have always wanted to partake in haggis but have never had the opportunity over here in the States due to the whole sheep / USDA issue. I have always fancied myself as a somewhat capable cook and thus feel it is not out of my realm to give it a go.
I do realize that venison and sheep are on two completely different spectra in regard to the palate BUT could a decent haggis be made by substituting venison pluck instead of the usual sheep stuffs. I have found some wonderful receipes on the board that I would like to incorporate into this creation but would truly appreciate any suggestions and or input from members that not just eat haggis but also make haggis on a regular basis.

Kindest regards...

-Christopher Harrell

[Chas]

In my experience the innards of one animal taste very much like the innards of an other. I see no reason why it should not work.

[Tobus]

In my experience the innards of one animal taste very much like the innards of an other. I see no reason why it should not work.

I agree it should work (in theory), since deer and sheep are both herbivores with similar diets. But the innards of different animals can be very, VERY different when you get to omnivores and carnivores, in terms of taste. So I'm not sure mountain lion haggis (for example) would taste anything at all like sheep haggis!

One of these days I'd like to experiment with bison haggis or elk haggis.

[Derek Conley]

Venison haggis is actually done and is available by a company called Stahly. I had this overseas and quite liked it.

[ChristopherHarrell]

Venison haggis is actually done and is available by a company called Stahly. I had this overseas and quite liked it.

Thank you for your input. I have seen that company before but was not aware that they produced a venison haggis.
Call me crazy but I've always been leary on canned varieties of otherwise homemade goods.

[brewerpaul]

Sounds like an interesting project on your hands. I make my own haggis with pluck from local grass fed sheep and goats. It is quite a tasty treat and not that hard to do. One bit of advice is to find a good source for suet. Our farmers market has a couple of pork producers that sell me suet for rendering into lard. I use it to cook with and make soap. When I made mince meat pies I had to shred the suet to add to the lamb and mince ingredients. The suet adds fat and moisture, especially to haggis or blood sausage. Some grocery meat markets still sell suet but if you can find a naturally grown non hormone or antibiotic pig farmer you can get some wonderful suet. And believe me the rendered lard makes the best pastry for pie crusts or pork pies...

[AFS1970]

So I'm not sure mountain lion haggis (for example) would taste anything at all like sheep haggis!

I suppose that depends on if the lion in question had just eaten a sheep or not. lol.

[piperdbh]

Unless I'm badly mistaken, haggis was invented by using up leftover bits of a beast, and not necessarily by following a recipe exactly. The deer should be good in haggis, as would hog flesh, in which case you'd have livermush.

[Ozark Ridge Rider]

Haggis has been the end result of my deer heart and liver for several years. Our local St Andrews Society seems to like it, as they keep asking me to bring more. If you'd like a recipe, PM me.

[StevieR]

One thing's for sure, you'll never know how good it might be until you try it. Go for it and let us know if it was a success.