Smoked Venison and Peppered Pear Salad

    10 min

    An explosion of flavours that combine the sweetness of pear with the smokiness of the venison. Exquisite!

    London, England, UK
    2 people made this

    Serves: 2 

    • 1 large, firm pear peeled cored and cut into 8 wedges
    • 100g Rannoch Smokery Smoked Venison, cut into strips
    • 4 tbsp Cider vinegar
    • 2 tbsp Caster sugar
    • 1 tsp Black pepper, coarsely ground
    • small bag Salad leaves
    • 1 tbsp Hazelnuts
    • drizzle Hazelnut oil

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Place the vinegar, sugar and pepper in a small frying pan and heat gently to dissolve the sugar, then turn the heat up and place the pears in the liquid.
    2. Boil furiously for a minute turning the pears to coat with the pepper, then remove the pan from the heat.
    3. Arrange the salad leaves, venison and hazelnuts in two shallow bowls.
    4. Spoon the pears and their liquid around the plates, drizzle with a little hazelnut oil over the top and serve.


    You can buy Rannoch Smokery smoked venison in Waitrose, Harrods, Selfridges, delis, farm shops and on line at

    See it on my blog

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