After a recent trip to Scotland I arrived back with lots of lovely Scottish goodies, in particular a pack of smoked venison from the Rannoch Smokery, which you can also purchase online. After the usual holiday binge and some proper summer weather at last I wanted to make a vibrant seasonal salad. OK, I confess that the pears are definitely not seasonal but they go so well with venison so I balanced this out with new season redcurrants. This is a really simple recipe and can be assembled in 15 minutes so great for a summer evening when you want to spend less time cooking and more time sipping G&T’s outside. Incidentally, I enjoyed this dish with a chilled glass of Vendanges Nocturnes Rose, which was fresh, crisp and went perfectly with the venison and tart redcurrants.
1 pack of smoked venison
Baby salad leaves
80g redcurrants (save a handful for serving)
1 tsp caster sugar
Half tsp red wine vinegar
Squeeze of lemon
1 tsp water
1. To make the dressing put the redcurrants, red wine vinegar and water in a saucepan and simmer for 3-4 minutes until the fruit release their juice and start to break down. Add the redcurrant mixture to a mini food processor along with a small squeeze of lemon juice and whizz until pureed. Pass the liquid through a sieve to remove the skin and seeds. This makes more than you need but chill in the fridge for further use – it would work really well with a feta salad.
2. Assemble the smoked venison slices, salad leaves, thinly sliced pear and pecans on a plate and dot the redcurrant dressing over. Add a small handful of redcurrants to finish.