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Smoked venison, radish relish & rye
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Serves: 8 as a starter
75g unsalted butter
2 tsp yellow mustard seeds
6 tbsp white wine vinegar
2 tbsp caster sugar
1 cucumber, halved, deseeded and cut into ribbons with a vegetable peeler
200g radishes, finely sliced
2 tsp celery seeds
8 slices rye bread, such as Poilane* or Waitrose Wheat ‘n’ Rye
2 x 80g packs Rannoch Smokery Smoked Venison Slices
1. Melt the butter in a small saucepan over a medium heat until it starts to turn golden brown and smell nutty. Pour into a bowl and leave to cool, then cover and chill until solid.
2. Place the mustard seeds, vinegar and sugar in a small saucepan and heat over a low heat for 2-3 minutes until the sugar dissolves. Pour the hot mixture over the cucumber, radishes and celery seeds, and set aside for 20-30 minutes.
3. Toast the bread and spread with the chilled butter. Serve each with 2 venison slices and a generous amount of the relish. Alternatively, top the buttered toast with the venison and relish, then cut into fingers or squares and serve as a nibble with drinks.
Typical values per serving:
This recipe was first published in May 2015.