Smoked Venison Deli Wrap

2010-08-01

Ingredients:

100g pack Capreolus cold smoked venison

1 pack of 4 soft flour tortilla or deli wraps

1 200g tub cream cheese

1 jar fig or cranberry relish (we like the fig relish made by Tracklements)

handful fresh parsley finely chopped

soft sun dried tomatoes in oil drained and finely sliced

Method:

Lay each deli wrap on a clean flat surface and spread with cream cheese. Spread the fig or cranberry relish over the cream cheese and lay a few slices of cold smoked venison onto each wrap. Finely chop the parsley and one or two of the sun dried tomatoes onto each wrap. From one side firmly roll the wrap into a cigar shape and seal with a roll of cling film twisting the ends of the film like a Christmas cracker. Refrigerate for an hour or two (or freeze until needed in the future). When you wish to serve remove each cigar from the cling film and slice into rounds and serve. You might like to make your own version of this with different relishes, soft goats cheese, pepperdew peppers and so forth. I change the herbs from time to time depending on what flavour I wish to achieve.

Serve at a party as a canapé with drinks.

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