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    Smoked Wild Venison on Potato Farls with Plum and Ginger Sauce

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    Smoked Wild Venison on Potato Farls with Plum and Ginger Sauce

    This is a beautifully simple canapé, but very good. Soft potato farls are topped with peppery watercress, sweet plum and ginger sauce and whisky-smoked venison.

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 6 minutes
    • Total time: 11 minutes 15 minutes

    Makes: 8 canapés

    Ingredients

    • ½ pack Rankin Selection Irish Potato Farls
    • 8 tsp Waitrose Plum and Ginger Sauce
    • Handful of watercress
    • 4 slices from a 100g pack Waitrose Scottish Smoked Wild Venison, torn in half

    Method

    1. Place the potato farls under a preheated grill and toast for 3 minutes on either side until golden. Cool, then cut each farl into 4 triangles.
    2. Spread the triangles with some sauce and top with a little watercress and half a slice of venison. Finish with a little extra sauce then serve immediately.

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    3 stars