Traditional Scottish Recipes
- Smoked Venison, Rocket and Cream Cheese Roulade

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 venison, rocket and cream cheese roulade to try!

Cold Smoked Venison 200g (7 ounces)
Cream cheese 200g (7 ounces)
Fresh rocket lettuce 100g (3.5 ounces)
Double cream 2.5 fl oz (140ml)
Freshly ground salt and pepper

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 inch pieces.

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