Smoked venison, radish relish & rye


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 ā€˜nā€™ 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.

  • Preparation time: 20 minutes plus marinating and chilling
  • Cooking time: 5 minutes
  • Total time: 25 minutes plus marinating and chilling

Serves: 8 as a starter

Nutritional Info

Typical values per serving:

Energy 1,099kJ
Fat 9.3g
Saturated Fat 5.4g
Carbohydrate 33.2g
Sugars 6.2g
Protein 11.2g
Salt 1g
Fibre 2.5g

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This recipe was first published in Thu May 21 11:48:00 BST 2015.