Serves 2 Ingredients: 1 large firm pear, peeled, cored and cut into eight wedges 4tblsp cider venegar 2tblsp castor sugar 1tsp coarsley ground black pepper 1pack Rannoch Smokery sliced smoked venison Small bag salad leaves 1 tblsp hazelnuts Hazelnut oil to drizzle
Method: 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. Boil furiously for a minute turning the pears to coat with the pepper then remove the pan from the heat. Arrange the leaves, venison and hazelnuts in 2 shallow bowls. Spoon the pears and their liquid round the plates, then drizzle a little hazelnut oil over the top. Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker