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 coarsely ground black pepper
1pack Rannoch Smokery 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.
Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker
