To make the purée, melt the butter in a saucepan over low heat, and add the celeriac and garlic and mix for a few minutes. Add the milk and good pinch of salt and simmer for 20 minutes. If the celeriac isn’t soft give it a few more minutes; the liquid should have mostly disappeared. Place the mix in a blender and blitz to a purée. Season as necessary (you might need plenty of salt) and place back in a saucepan to keep warm until required.
To make the sauce, add the tomato purée and butter to a saucepan over low heat. Once the two ingredients have combined, gradually stir in the red wine and then the beef stock. Gently simmer for around 30 minutes at which point the sauce should have thickened considerably. Add a wee dram of whisky and simmer again. If the sauce is too thin, keep reducing. If it’s just right, take it off the heat. Add a small knob of butter, stir in well, and increase the heat just before serving.
To cook the carrots, pre-heat the oven to 120˚C and place the carrots on an oven tray, drizzle with a little olive oil, and sprinkle with salt. Generally I like the carrots to still have a bit of crunch so I do them for only 30 minutes.
The beetroots I used came in a vacuum pack which I boiled for 15 minutes. Simple.
The haggis was steamed in a colander for 1 hour as per the butcher’s instructions.
When all the above ingredients are almost ready, it’s time to tackle the venison (which should be out of the fridge and almost at room temperature). Venison is easily overcooked, making it dry out. You must only cook venison to medium-rare which can make some people nervous, but with whole cuts of meat bacteria is usually only found on the surface of the meat and the high cooking temperature you’re searing it at will eliminate any bacteria.
Place a little oil in a pan over high heat and sear the venison all over – usually it takes about 5 minutes. Transfer to the oven and increase the oven temperature to 180˚C. It should take about 10 minutes for the internal temperature to reach 62˚C which is the minimum recommended temperature. When you have the desired temperature, remove the venison from the oven and allow to rest covered for ten minutes before slicing and serving.
To serve, place a good ribbon of celeriac purée across the plates. Slice open the haggis and give each plate a good couple of tablespoons of haggis on top of the purée. Place a few slices of the venison on top of that and place the beetroot pieces and carrots around the meat. Spoon over some sauce. Enjoy with whisky or a big bottle of red, preferably a spicy shiraz.