Hello all...

This question is directed mainly to our X Marks folks from across the pond. I will be making a deer hunt at the end of February and I would like to do something different with the bounty I bring home.
I have always wanted to partake in haggis but have never had the opportunity over here in the States due to the whole sheep / USDA issue. I have always fancied myself as a somewhat capable cook and thus feel it is not out of my realm to give it a go.
I do realize that venison and sheep are on two completely different spectra in regard to the palate BUT could a decent haggis be made by substituting venison pluck instead of the usual sheep stuffs. I have found some wonderful receipes on the board that I would like to incorporate into this creation but would truly appreciate any suggestions and or input from members that not just eat haggis but also make haggis on a regular basis.

Kindest regards...

-Christopher Harrell