recipe for Smoked Venison Penne 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
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.
for Smoked Venison Penne
1 tbsp olive oil
2 shallots, chopped
150 g mushrooms, sliced
1 garlic clove, chopped
100g Rannoch Smokery Cold Smoked Venison, cut into
2 egg yolks
125 mls (5 fl oz) double cream
Handful of flat leaved parsley
25 g (1 oz) parmesan cheese
to make Smoked Venison Penne
the olive oil in a large frying pan.
shallots, mushrooms and garlic and fry until shallots
are cooked and golden.
in strips of Rannoch Smokery Cold Smoked Venison.
the pan from the heat.
the meantime, cook the pasta according to the pack
the cream and the egg yolks in a bowl and season to
the egg and cream mixture to the shallots and mushrooms,
and then add in the drained pasta.
chopped parsley and stir through.
with some extra Rannoch Smokery Cold Smoked Venison
and top with grated parmesan cheese.
Smokery products are available in Waitrose, Harrods,
Selfridges, Valvona & Crolla, delis, farm shops,
speciality food stores and on line at www.rannochsmokery.co.uk
with permission of Rannoch