Roast Smoked Wild Venison
Roast venison is "Hot Smoked", due to being roasted to perfection after being cured and smoked. This meat has a gamey, intense, smoky flavour that nonetheless has subtlety and complexity. The slices are thicker than the more delicate cold smoked venison and make superb gourmet sandwiches such as Smoked Venison Wrap with Beetroot and Orange Chutney. As a general rule of thumb the pack serves 4 as a starter, 2 as a main course and makes approximately 10 canapies.
100g

Price: £5.95

Quantity:

Perfect Partners:

Smoked Duck

£6.35

A 120g pack of delicately Smoked Barbary Duck, reared in France, famous for the quality of its duck and subtley smoked in the Highlands. Ready for you to eat, enjoy this as simply as possible for example in a ... find out more

Our Recommendations:

Cold Smoked Wild Venison Price: £6.95

Smoked Pheasant Breast Price: £4.95

Smoked Duck Pate with Raspberries Price: £2.99

Wine Recommendations
Roast Smoked Venison has a gamey, intense, smokey flavour that nonetheless has subtlety and complexity. Whites come out easily on top here, with the two top wines and the majority of the other matches. The good acidity and gentle fruit of the Lugana and the sweet fruity acidity of the German Kabinett set the tone for other successful wines.

Lugana *****
Medium dry German Riesling Kabinett *****
Red Burgundy *****

Suggested Recipe

Smoked Venison and Peppered Pear Salad

(Serves 2)

1 large firm pear, peeled, cored and cut into eight wedges
4tblsp cider vinegar
2tblsp castor sugar
1tsp coarsley ground black pepper
1pack sliced smoked venison
Small bag salad leaves
1 tblsp hazelnuts
Hazelnut oil to drizzle

Place the vinegar, sugar and pepper in a small frying pan and heat gently to dissolve the sugar then turn the heat up and place the pears in the liquid. Boil furiously for a minute turning the pears to coat with the pepper then remove the pan from the heat.

Arrange the leaves, venison and hazelnuts in 2 shallow bowls. Spoon the pears and their liquid round the plates, then drizzle a little hazelnut oil over the top.

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