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Venison & Haggis Rosti

Big Green Egg

Servings

2

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

Scottish

Category

Dinner

Cook venison haunch steaks and haggis rosti on the Big Green Egg with this bold Scottish BBQ recipe. Venison is pan-seared on the Egg to a perfect 45°C / 113°F, rested, then sliced over a golden haggis, potato, and swede rosti fried directly on the grill. This is live-fire Scottish cooking at its most direct — earthy, satisfying, and built for cold weather. Serve with a whisky peppercorn sauce for a Big Green Egg recipe that's as rugged and rewarding as the Highlands themselves.

Venison & Haggis Rosti

Ingredients

  • 2 Venison haunch steaks
  • 200g (7 oz) Haggis
  • 1 large Waxy potato, grated
  • 200g (7 oz) Turnip, grated
  • Neutral oil
  • To taste - Salt and pepper

Directions

  1. Set up the Big Green Egg with the vents open. Allow the grill to come up to medium-high heat. Place a frying pan on the grill grate.

  2. Grate the potato and swede into a bowl. Crumble the haggis in by hand and combine all ingredients together. The haggis provides enough fat and seasoning — no egg binder is needed.

  3. Shape the mixture into two large balls and gently flatten into patties.

  4. Add a little oil to the hot frying pan. Lightly oil the venison steaks and season with salt. Place the steaks in the pan and cook until the internal temperature reaches 45°C / 113°F (medium-rare).

  5. Remove the venison from the heat, cover with foil, and let rest while you cook the rosti.

  6. Transfer the haggis rosti patties to the frying pan. Add a little more oil and fry until golden brown, turning halfway through.

  7. Once the rosti is cooked, transfer to a serving plate. Remove the venison from the foil and slice against the grain.

  8. Layer the haggis and venison on top of the rosti. Season with a crack of black pepper. Serve immediately.

Recipes