Ingredients:
1 deer heart
200g deer liver
125g coarse oatmeal
3 onions, grated
1 dessert spoon salt
1 tsp freshly-ground black pepper
heart coking liquid to moisten
Method:
Halve the deer heart and add to a pan with the deer liver. Barely cover with water then bring to a boil. cover and cook for about 40 minutes, or until the heart pieces are tender.
Drain the meats and set aside to cool (reserve the liquid). Mince the meats finely then mix with the oatmeal and grated onions. Season with the salt and black pepper then moisten with a little of the cooking stock before turning the mixture into a well-greased pudding basin. Cover with a lid or a pleated sheet of greased paper. Secure this down with string then add a double layer of kitchen foil (again pleated to allow for expansion). Tie it securely to the basin and add a loop of string to act as a handle.
Place this in a steamer basked (or on a trivet or upturned saucer in a saucepan). Pour in boiling water (this should come no more than 3/4 the way up the basin if using a trivet) and steam or boil the pudding for 2 hours, or until the haggis is cooked through.
Turn out onto a serving dish and serve hot, accompanied by tatties, neeps and gravy (mashed potatoes, mashed swedes and gravy).
