Halloumi and Smoked Venison

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

 

Category:  Starters & Salads  - 
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Ingredients

For 4 people

Recipe

  • 1 pack Halloumi cheese
  • 100 g Rannoch Smokery Cold Smoked Venison
  • 1 ripe pear
  • basil leaves
  • 2 tbsp olive oil
  • zest of 1 lemon
  • 1 tbsp lemon juice

Halloumi and Smoked Venison Directions

  1. 1. Cut the cheese into 12 slices.

    2. Place a slice of pear and a basil leaf on each slice and wrap in a slice of smoked venison.

    3. Combine the olive oil, lemon juice, lemon zest, some shredded basil and a good grind of black pepper in a bowl.

    4. Brush the wrapped halloumi slices with the dressing and cook under a hot grill, turning at least once and basting as they cook.

    5. Cook till golden and serve with lemon wedges and basil garnish.
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