On the barbecue, cook for 10 minutes per side on medium heat. Be careful not to overcook them because they will dry out!

In the oven, pan-sear the pork in oil for 2 minutes per side to brown, place in preheated oven at 350°F (175°C) for about 25 minutes; turning half-way.

1. Sear for 1 minute on a really high heat.
2. Turning to medium, cook for 5-7 minutes per side.
3. Before serving, let the sirloin rest for 1-2 minutes.

Keep Haggis refrigerated until ready to begin heating

(For a 3-4 lb Haggis)

1. Pan-fry the sliced haggis on the stove in a few minutes.

1. Sear each side on high heat for 2 minutes per side.
2. Set one burner to medium, turn the other off, and place over the burner you just turned off.
3. Cook for about 15-20 minutes per side. Let the meat rest for 2-3 minutes before carving.

Tip: the deboned chicken can be a bit delicate, so use caution when turning it; we suggest using a good set of BBQ tongs to grab the ends of the drumsticks together and turn that way.

1. Coat meat lightly with a little oil, sea salt and black pepper (but not too much to destroy the flavour).
2. Sear on high heat for 1 minute per side, then turn to medium heat for 3-4 minutes per side.

For more information, please visit the Canadian Bison Association webiste.