Halloumi and Smoked Venison

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


Category:  Starters & Salads  - 


For 4 people


  • 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.