Smoked venison

Lean dark red game meat cold- or hot-smoked with a rich taste and a smoky aroma, for wine and salads.

Smoked venison is lean dark red game meat cured with spices and cold- or hot-smoked, with a firm texture, a rich game taste and a smoky aroma, ready to eat. It is thinly sliced as a snack with wine, and added to salads, sandwiches, bruschetta, onto cheese boards and into warm dishes with berry sauces.

Recipes with this ingredient

Olivier with venisonRussian cuisine | Salads

Olivier by Adrian Quetglas, brand chef of Moscow restaurants AQ Kithen, AQ Chiken, Adri BBQ and Grand Cru. The main ingredient is dry-cured venison, and aioli is used as a dressing instead of classic mayonnaise.

Olivier with venison and pepperEuropean cuisine | Salads

Olivier with venison and pepper is an exquisite version of the classic salad, where traditional flavors blend with hints of hunting cuisine. Historically known as the salad of aristocrats, modern interpretations of Olivier surprise and inspire. Smoked venison gives the dish a rich, deep flavor with a slight smoky note, harmonizing with the softness of potatoes, sweetness of carrots, and spiciness of peppers. Crunchy green peas add freshness, while mayonnaise unites all components into a harmonious composition. This salad is an ideal choice for a festive table, impressing guests with its original execution and richness of flavor nuances.