Venison & Haggis Rosti

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.