15th Mar 2012 - 07:08
Ingredients
Makes 20 canapés 200g Cold Smoked Venison 200g Cream cheese 100g fresh rocket 2.5 fl oz double cream Freshly ground salt and pepper
Preparation method
METHOD 1. Roughly chop the rocket and mix well with the cream cheese and cream. Season well. 2. Lay the slices of smoked venison on a sheet of cling film, overlapping slightly so that the number of slices makes a square equivalent to the length of the slices. This may be easiest done as two squares. 3. Spread the cream cheese mixture on the bottom 2/3rds of the squares and roll into a roulade, pulling back the cling film as you go. 4. Chill for a couple of hours and cut into ½ inch pieces. Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker
Recipe courtesy of