ROE DEER VENISON


Smoked roe deer on rye with swede, apple, horseradish


and chives Serves six


A lovely light lunch dish to be eaten accompanied by plenty of chilled lager. Smoked venison is fabulous – have a go at smoking this yourself (muscles from the haunch are particularly good cuts to smoke), or buy it ready-smoked. The vegetables can vary depending on what is in season (swede, kohlrabi, celeriac, pumpkin, celery, even carrot or parsnip), but it is the horseradish that makes the dish sing.


300g thinly sliced smoked roe deer venison ½ swede (pumpkin or celery can be used as an alternative) 2 tbsp olive oil 2 tbsp apple cider vinegar 1 tbsp acacia honey 2 eating apples, cubed 30g freshly grated horseradish 1 bunch of chives 6 slices of wholemeal rye bread Salt and freshly ground black pepper Method: Peel and cut the swede into 1cm cubes and rinse in cold water. Put the oil, vinegar, honey, salt and pepper into


a medium bowl and whisk together to make a marinade. Bring a saucepan of salted water to the boil and


cook the cubed swede for about 2 minutes, until tender but still crunchy. Drain well and add to the marinade. Add the cubed apple and grated horseradish. Carefully stir


to coat thoroughly, then leave to cool down until just warm. Right before serving, add lots of chopped


chives. To serve: Lay the slices of smoked roe deer over each piece of rye bread and top generously with the swede mixture. Serve immediately sprinkled with extra chives.


Fillet of venison wellington Serves four


A dish for the real game lover, combining venison and pheasant in one glorious parcel. The mushroom and pheasant stuffing protects the venison from overcooking in the hot oven. Make a red wine sauce ahead of time from any bones you may have from the saddle.


For the mushroom and pheasant stuffing 25g unsalted butter 275g chestnut mushrooms, finely chopped 1 onion, finely chopped 1 garlic clove, finely chopped 50g sliced smoked pancetta, finely chopped 1 tbsp chopped fresh sage and thyme 25g fresh breadcrumbs 200g boned, trimmed, skinless pheasant breast 1 egg, beaten


For the wellington 300g all-butter puff pastry 1 roe deer loin/fillet (approx 750g), trimmed 50g unsalted butter 2 large thin savoury crêpes (with chopped parsley to flavour)


WWW.SCOTTISHFIELD.CO.UK 117


‘Smoked venison is fabulous – have a go at smoking it yourself ’


Left: Serve the thinly sliced meat on delicious rye bread. Above: The traditional beef wellington is given a twist by using venison instead.


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