Smoked Venison, Rocket and Cream Cheese Roulade

Venison Rocket & Cream Cheese Roulade recipe

Makes 20 canapés

200g Cold Smoked Venison
200g Cream cheese
100g fresh rocket
2.5 fl oz double cream
Freshly ground salt and pepper

METHOD

Roughly chop the rocket and mix well with the cream cheese and cream.
Season well.
Lay the slices of smoked venison on a sheet of cling film, overlapping slightly so that the number of slices makes a square equivalent to the length of the slices. This may be easiest done as two squares.
Spread the cream cheese mixture on the bottom 2/3rds of the squares and roll into a roulade, pulling back the cling film as you go.
Chill for a couple of hours and cut into ½ inch pieces.

A delicious summer recipe devised by Rannoch Smokery
- Scotland’s specialist meat and game smoker

Rannoch Smokery is a family-run, dedicated meat and game smoker based in the Highlands of Scotland where the deer roam freely around the glens and bens of Scotland, the natural habitat of wild deer, and are the ultimate in free range food.
Their products are available at Waitrose, Selfridges, Harrods, farm shops, delis
and online at
www.rannochsmokery.co.uk

The food image on this page is copyright of
Rannoch Smokery and used with their kind permission.