I've been making haggis recently as a rotating standard meal (actually every few weeks) using what's available locally, and properly made with personally harvested local venison... the animal used might change but the spirit of the tradition and the meal I feel is Alive and well, the flavor is magical as is the teaching point for my young son of responsibility in harvesting and leaving nothing to waste. The possibility of being able to access the real deal as another source is a fantastic turn in the culinary world and one I'm going to pursue!!!!
"Everything is within walking distance if you've got the time"
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