1large firm pear, peeled, cored and cut into eight wedges
4tbs cider vinegar
2tbs castor sugar
1tsp coarsley ground black pepper
Rannoch Smokery sliced smoked venison
bag salad leaves
oil to drizzle
Smoked Venison and Peppered Pear Salad Directions
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.