Traditional Scottish Recipes
- Smoked Venison and Peppered Pear Salad

The chefs at the award-winning Rannoch Smokery based in Kenmore, Perthshire have created a wide range of recipes using their smoked venison, poultry, game and salmon products. The recipes have been tried and tested and the company has kindly agreed to allow some of them to be included in the Rampant Scotland recipe section. Here's a smoked Vvenison and peppered pear salad to try!

Ingredients (serves 2):
1 large firm pear, peeled, cored and cut into eight wedges
4 tablespoon cider venegar
2 tablespoons castor sugar
1 teaspoon coarsley ground black pepper
1 pack Rannoch Smokery sliced smoked venison
Small bag salad leaves
1 tablespoon hazelnuts
Hazelnut oil to drizzle

Place the vinegar, sugar and pepper in a small frying pan and heat gently to dissolve the sugar then turn the heat up and place the pears in the liquid. Boil furiously for a minute turning the pears to coat with the pepper then remove the pan from the heat.
Arrange the leaves, venison and hazelnuts in 2 shallow bowls. Spoon the pears and their liquid round the plates, then drizzle a little hazelnut oil over the top.

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