Venison Haggis???

**Chas** · 13th February 14, 11:16 AM

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** · 13th February 14, 01:04 PM

Originally Posted by 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.

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** · 13th February 14, 01:09 PM

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

**ChristopherHarrell** · 13th February 14, 01:52 PM

Originally Posted by Derek Conley

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** · 13th February 14, 03:27 PM

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...

**IsaacW** · 14th February 14, 07:29 AM

It may not be quite the same, but I think it would make a very agreeable haggis. Lacking sheep parts, this year for Burns, I made a haggis with bear and bison. It actually turned out well and most of my guests were very pleased. A few of the guests that have been "raised on haggis" even said it was some of the better haggis they have ever had.

IW

**Piper** · 15th February 14, 05:05 AM

While not exactly haggis (but somewhat related I think), a friend of mine has made venison scrapple, which is delicious.

**AFS1970** · 15th February 14, 04:54 PM

Originally Posted by Tobus

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** · 15th February 14, 05:13 PM

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** · 15th February 14, 08:02 PM

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.