Recipe for :

This recipe for Halloumi and Smoked Venison has been reproduced courtesy of Rannoch Smokery - www.rannochsmokery.co.uk

Rannoch Smokery is a company which was born out of bad weather and has grown and developed on the strength of a family's passion and creative thinking. Leo Barclay started the company, now run by son Richard, in the 1980s following a bad winter which prevented him getting his deer cull to market. Being an entrepreneur he brined the meat he was unable to get to market in a bath tub before slowly smoking it in a home-made smoker in the back garden, creating the first ever Rannoch Smokery Smoked Venison.

Twenty One years on the family still produces its flagship smoked venison along with many other products including smoked pheasant, smoked chicken, smoked goose and smoked duck many of which have won Great Taste Awards, the seal of quality food and drink. The business' first customer was Harrods, and continues to be a customer to this day, along with Waitrose, Sainsbury's Tesco, Jenners, Gleneagles, delicatessens and mail order customers.

Rannoch Smokery is a dedicated meat and game smoker passionate about quality and producing the best smoked meats from the hills surrounding Kinloch Rannoch in Scotland. Idylically situated at the heart of the Scottish Highlands in the shadow of the mystical Schiehallion Mountain (the fairy mountain of the Caledonians), Rannoch Smokery offers its customers a true flavour of romantic Scotland. Many of Rannoch Smokery's products are sourced locally including the red deer from the surrounding hills for their flagship Smoked Vension as well as lamb and beef from Aberdeenshire and Scottish smoked salmon to ensure the highest quality and taste.

Richard Barclay took over the reigns of the family business in 2000 and shares his father's captivating passion and drive to produce products of the highest quality and taste.

Ingredients for Halloumi and Smoked Venison

1 pack Halloumi cheese
100g Rannoch Smokery Cold Smoked Venison
1 ripe pear
basil leaves
2 tbsp olive oil
Zest of 1 lemon
1 tbsp lemon juice

How to make Halloumi and Smoked Venison

• Cut the cheese into 12 slices

• Place a slice of pear and a basil leaf on each slice and wrap in a slice of smoked venison

• Combine the olive oil, lemon juice, lemon zest, some shredded basil and a good grind of black pepper in a bowl

• Brush the wrapped halloumi slices with the dressing and cook under a hot grill, turning at least once and basting as they cook.

• Cook until golden and serve with lemon wedges and basil garnish.

Note:

Rannoch Smokery products are available in Waitrose, Harrods, Selfridges, Valvona & Crolla, delis, farm shops, speciality food stores and on line at www.rannochsmokery.co.uk

Serves 4

Rannoch Smokery
www.rannochsmokery.co.uk

Published with permission of Rannoch Smokery