GP Life: GP recipe - Ever-so easy pre-dinner nibbles

I was thinking of ideas for the pre-dinner nibbles that we serve to our guests on their arrival and came up with these little canapes of venison. As they are so quick to do and were so well received by our guests, I will certainly be serving them again. This is also probably the easiest recipe I have ever done for this column.

- Dr Duckham is a GP in Tongue and Armadale, Sutherland and runs Restaurant Cote du Nord, Kirtomy, Sutherland


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


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

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