Don’t be sheepish ... try a taste of the new haggis that’s made with venison

 
Modern version: haggis that is made from red deer. A Three-bird haggis is also available
Macsween of Edinburgh_Venison and 3 Bird Special Releases_.jpg
21 January 2014

Traditionally containing a sheep’s internal organs including heart, liver and lungs, haggis is not for the squeamish.

But now a new version of the Burns Night delicacy has been given a more palatable twist with venison as the main component instead of lamb.

The makers of Britain’s first venison haggis — or “staggis” — said they used wild Highland red deer to create a “meatier and richer” flavour in a modern interpretation of Scotland’s national dish which also contains port, juniper, balsamic vinegar, redcurrants and spices.

Despite its centuries-old roots, experts say the popularity of haggish, served with “neeps and tatties” (turnip and potato) and whisky, is on the rise. The UK haggis market is said to be worth £6 million a year, with growth at six per cent year-on-year.

Macsween’s Staggis and a new three-bird haggis containing grouse, pheasant and smoked duck are now on sale at Selfridges’ food hall ahead of Burns Night on Saturday. Staggis is the latest hybrid food to hit the capital in the last year, ranging from “tetraducken” — a 14-bird roast inspired by Henry VIII — to the fried croissant-style pastry dubbed the “cronut”. The New York cronut was followed by the Standard’s “townie”, a tartlet brownie created by food writer Victoria Stewart and baker Bea Vo. Macsween managing director James Macsweensaid: “Haggis was historically made from the meat and offal of a variety of animals, whatever ancient man was pursuing for food.

“But over the last 100 years we have grown increasingly accustomed to lamb as the main ingredient. We wanted to add extra excitement to haggis with a modern interpretation of our beloved, but little understood, dish.”

Selfridges buyer Adrian Boswell said: “I hope these two versions will encourage fans of traditional haggis to try something new.”

Where to celebrate burns night

Burns Night comedy in the West End from Bruce Devlin, Paul Sinha and Jo Caulfield, Leicester Square Theatre (WC2H). Friday, tickets £15 glasgowcomedyfestival.com

Bagpipe music, whisky cocktails, whisky tasting and a three-course traditional supper at Vinopolis (SE1).Friday, £60, vinopolis.co.uk/burns-night-celebration

Mr Fogg’s of Mayfair (W1J) is holding a free celebration with haggis canapes and whisky. Saturday, mr-foggs.com

Burns Night buffet and dancing at Hammersmith Town Hall (W6).Friday, Saturday and February 1, tickets from £31.35, ceilidhclub.com/burns-night

Fortnum & Mason’s annual five-course dinner in Piccadilly (W1A) with entertainment from pipers and dancing. Saturday, £75, fortnumandmason.com

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