Prep time: 20 minutes
Cooking time: Over two hours
- 1 x ox bung
- 1 x Curtis Pitts Deer Services venison heart
- 1 x Curtis Pitts Deer Services venison lung
- 250g beef suet
- 250g pinhead oatmeal
- 1 large onion, finely chopped
- 1 tbsp salt
- 2 tsp mace
- 2 tsp nutmeg
- 2 tsp ground dried coriander
- 2 tsp ground black pepper
- Carefully remove any connective tissue from the heart and lungs then rinse under cold water. Please them in a large pan or stockpot and cover with water. Over a high heat, bring to the boil then reduce to a rolling boil for 2 hours.
- Remove the heart and lungs from the water and place to one side, drain the stock in a fine sieve and set aside.
- Mince the heart and lungs using a coarse mincing plate then transfer the minced mixture into a large bowl. Add the oatmeal, beef suet, finely chopped onion and seasoning to the bowl and mix well. Pour enough stock into the bowl to moisten the mix, leaving you with a soft crumbly consistency.
- Spoon the mix into the ox bung and tie it off at the end, cut off any excess ox bung then gently prick the haggis so it doesn’t explode when cooking.
- Wrap the haggis in foil then place it in the oven and cook for 1 hour at 180c (fan assisted)/ Gas 6.
- Serve hot with neeps, tatties and a whisky sauce (optional)