CHEF DEAN BANKS' VENISON AND HAGGIS WELLINGTON RECIPE FOR BURNS NIGHT
Even for those not born in family tartan and taught to address a haggis, Burns Night is an evening of Highland high spirits not to be missed out on. We’re elevating this year's celebration of Robert ‘Rabbie’ Burns with the help of Chef Dean Banks' renowned Haar at Home luxury delivery boxes. Join us for an eyeful of tartan and a dram or two with the below Venison and Haggis Wellington recipe.
Even for those not born in family tartan and taught to address a haggis, Burns Night is an evening of "Highland" spirits not to be missed. We’re elevating this year's celebration of Robert ‘Rabbie’ Burns with the help of Chef Dean Banks' renowned Haar at Home luxury delivery boxes.
Join us for an eyeful of tartan and a dram or two with the below Venison and Haggis Wellington recipe.
After a childhood spent in the small Scottish fishing village of Arbroath, famous for the Arbroath Smokie, Dean Banks has travelled the world cultivating his passion and talent for cooking. Moving back to Scotland in 2018, Banks opened the much loved Haar the following year, quickly being awarded a spot in the Michelin Guide within weeks of opening.
When Haar temporarily shut its doors in March 2020, Dean decided to bring the fine dining experience of the restaurant straight to our doors. A champion of local Scottish produce, Haar at Home continues to be a popular venture and a fitting way for us to celebrate Burns Night.
Banks' latest brick and mortar opening is The Pompadour at the Waldorf Astoria, Edinburgh, where this week you can enjoy a Robbie Burns Cocktail served in our Classic Coupe in celebration of the poet's birthday.
For those more interested in toasting the haggis than cooking it in a majestic wellington, you can order your own Burn’s showstopper at haarathome.co.uk in time for the poet's birthday on 25th January.
Venison and Haggis Wellington with Mustard Mash, Turnip Slaw, Whiskey and Cream Jus Recipe
- 350 g Venison Loin
- 250 g Puff Pastry
- 1 Egg Yolk
- 400g Maris Piper Potatoes
- 120 ml Whole Milk
- 1 Tablespoon Wholegrain Mustard
- 250g Turnips
- 100ml Vegetable Stock
- 30g Butter
- 100ml Beef Jus
- 2 Tablespoons Scotch
- 50ml Double Cream
Season the venison loin whilst heating a frying pan to high with two tablespoons of vegetable oil. Place the seasoned fillet into the pan and seal on all sides until the meat is nicely browned all over.
Remove from the pan and refrigerate for 20 minutes.
Cut four thin slices of haggis and warm in the oven for 5 minutes on a low heat.
On a piece of parchment paper, roll out the pastry.
Start spreading the haggis gently onto the pastry across the bottom half, before placing the venison fillet on the middle of this bottom half. Ensure that the short side of the pastry is facing you.
Brush an egg wash around the pastry outside of your venison and haggis mound.
Using the parchment, roll your wellington tightly. Seal the pastry and crimp for a neat finish to seal the edges.
Chill in the fridge for 40 minutes whilst preheating the oven to 220°C.
Remove the wellington and brush with egg wash all over. Then score a lattice pattern on the pastry using the back of a knife.
Line a baking tray with parchment, and place the wellington on gently to be baked in the oven for 25-30 minutes. If you have a temperature probe, bake until the centre of the fillet reaches 30°C. Remove, and rest the wellington for 20-30 minutes for medium-rare.
For Elevated Neeps and Tatties
Peel, wash and cut the potatoes into quarters, before boiling with salted water.
Meanwhile, warm 120ml of milk with 50g of butter on the stove with the mustard.
Once cooked, drain the potatoes and stand in their own steam for a couple of minutes before combining with the milk mix.
Using a hand masher or potato ricer, mix until smooth. Season to taste.
In a small pot, add your whisky (for obvious reasons this should be scotch) beef jus and cream, reduce by a third and season.
Use a large grater to slice your turnip into strips, adding to a small pan of the vegetable stock at a simmer. Turn the vegetables gently for four minutes before removing to cool.
To Serve and The Address
Trim 1cm from each end of the wellington to remove the excess pastry and slice in four to make two portions, or four portions for those saving themselves for the clootie dumplings!
Place the wellington, mashed potato and turnip slaw onto a plate and pour over your whisky jus.
For the full ‘Rabbie’ Burns experience, be sure to address the haggis upon presentation at the table. For those not fully initiated, a simple “Fair fa' your honest, sonsie face, Great chieftain o the puddin'-race!” is a fitting nod.
To find out more about Dean Banks and Haar at Home, head to haarathome.co.uk.