• 20servings
  • 130minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 200g Rannoch Smokery Cold Smoked Venison

  2. 200g cream cheese

  3. 100g fresh rocket

  4. 75ml (2 1/2 fl oz) double cream

  5. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Roughly chop the rocket and mix well with the cream cheese and cream. Season well.

  2. Lay the slices of smoked venison on a sheet of cling film, overlapping slightly so that the number of slices make the square equivalent to the length of the slices. This may be easiest done as two squares.

  3. Spread the cream cheese mixture on the bottom two thirds of the squares and roll into a roulade, pulling back the cling film as you go.

  4. Chill for a couple of hours then cut into 1cm pieces


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