Smoked Venison and Peppered Pear Salad

Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker

Publisher's Copyrighted Material

Category:  Midweek Express  - 
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Ingredients

For 2 people

Recipe

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

Smoked Venison and Peppered Pear Salad Directions

  1.  
  2.  
  3. 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.
  4.  
  5. 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.
  6.  
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