- Dr Duckham is a GP in Tongue and Armadale, Sutherland and runs Restaurant Cote du Nord, Kirtomy, Sutherland
SMOKED VENISON ROLLS
1. Trim four of the slices of smoked venison so each forms a rectangle about 10 x 6cm.
2. Blitz the trimmings and the rest of the venison to form a coarse puree.
Add the double cream and process a little longer to form a smooth puree - the consistency of mashed potato. Season to taste.
3. Place a dollop of the smoked venison puree on each of the venison slices and roll up into a cigar shape. Refrigerated until just before serving.
For 4 small rolls
100g smoked venison
(You will need thinly sliced smoked venison for this recipe, we get ours
from Rannoch Smokery, which does mail order :
About 60ml double cream
A little salt and pepper
AND FOR THE WINE...
Decanter magazine recommends: The simple flavours make this a flexible dish which would work well with either a red Bordeaux or Rhone or any rich white.
Silver Medal Winner Villa Maria Single Vineyard Seddon Pinot Gris 2005, New Zealand. 'Crisp, delicate, some quince with a touch of richness,' say the judges. £10.99 from http://www.everywine.co.uk http://www.farehamwinecellar.co.uk
Find hundreds more medal winning wine recommendations at http://www.decanter.com