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| Wine Recommendations A very delicate, elegant smoked meat, with a soft texture, and a good balance of saltiness and sweetness. The outright winner here is the red Burgundy, whose elegance and poise perfectly match the subtlety and delicacy of the venison. Red Burgundy ***** Lugana ***** Medium dry German Riesling Kabinett ***** |
Makes 20 canapes
200g Cold Smoked Venison
200g Cream cheese
100g fresh rocket
2.5 fl oz double cream
Freshly ground salt and pepper
200g Cold Smoked Venison
200g Cream cheese
100g fresh rocket
2.5 fl oz double cream
Freshly ground salt and pepper
Roughly chop the rocket and mix well with the cream cheese and cream. Season well.
Lay the slices of smoked venison on a sheet of cling film, overlapping slightly so that the number of slices make a square equivalent to the length of the slices. This may be easiest done as two squares.
Spread the cream cheese mixture on the bottom 2/3rds of the squares and roll into a roulade,
pulling back the cling film as you go.
Chill for a couple of hours and cut into 1/2 inch pieces.
Lay the slices of smoked venison on a sheet of cling film, overlapping slightly so that the number of slices make a square equivalent to the length of the slices. This may be easiest done as two squares.
Spread the cream cheese mixture on the bottom 2/3rds of the squares and roll into a roulade,
pulling back the cling film as you go.
Chill for a couple of hours and cut into 1/2 inch pieces.
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Cold Smoked Wild Venison with Oil and Herbs
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