Venison Haggis Wellington with Innis & Gunn Peppercorn Sauce

Want to do a little better than a standard haggis this Burns Supper? Well, first we’re going to turn it into a wellington, add venison, and then top it off with a peppercorn sauce made with Innis & Gunn. Delicious.

Venison Haggis Wellington

500g venison fillet
One haggis, 450g-500g
500g puff pastry
2 egg yolks, beaten

1. Heat the oven to 180°C.
2. Remove the haggis from packaging and bring to room temperature, about forty-five minutes.
3. Heat a heavy fry pan until searing hot. Season the venison with salt, oil the pan, and sear all sides until brown.
4. On a floured surface, roll out one third of the pastry to 3-4mm.
5. Gently press a thin layer of haggis onto the pastry. Place the seared venison on top.
6. Use the rest of the haggis to cover the venison—there should be a cylinder of haggis around the barrel of venison.
7. Roll the remaining pastry to the same thickness as the previous portion. Place over the haggis, excluding air as you go. Crip with a fork around the edge.
8. Brush the whole wellington with egg yolk. Chill for fifteen minutes. Brush once more with egg yolk and sprinkle with sea salt.
9. Bake the wellington in the oven for 35-40 minutes, for an internal temperature of 50°C. Rest for five minutes before carving.

Innis & Gunn Peppercorn Sauce

1 bottle of Innis & Gunn Original
1 small onion, finely diced
1 teaspoon cracked black pepper
1 teaspoon of pickled green peppercorns
570ml beef or veal stock
20g butter
100ml double cream

1. In a thick bottomed pan, sweat the onion in butter over medium heat for 8-10 minutes.
2. Add the cracked black pepper, cook another two minutes.
3. Increase the heat and add the beer.
4. Reduce by two thirds, then add cream.
5. Simmer until the sauce coats the back of a spoon.
6. Add the green peppercorns.


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