You might have heard that it is Scottish Food & Drink Fortnight. A celebration of Scotland’s fantastic produce taking place across the country with lots of exciting events happening.
We are so lucky to live in a country with beautiful unspoilt landscapes and clear air and water. We have some of the best natural produce in the world of which the Venison we use in our Charcuterie is only one example.
Yesterday when we went on a family walk we came across these delicious Chanterelles. I love foraging for foods, it’s great to be able to pick natures harvest for free.
This morning I made this delicious dish. We used all Scottish Ingredients,
- Local Chanterelles
- Onions, garlic and chives from the garden
- Cullisse Highland rapeseed oil
- Chopped Wild Venison Chorizo
- Scottish Cream
- Homemade or local sour bread.
Sauté the onion and garlic in a little rapeseed oil for 2 minutes, then add the chorizo. When the chorizo’s are nice and crunchy add the chanterelles. Keep stirring until the chanterelles release their liquid. When you see the liquid appear, salt lightly and add freshly ground pepper. Then add the cream and let it simmer for a few minutes, add some more if the mixture gets too dry. The cream will cook down and turn a lovely golden colour.
Toast a few slices of bread and arrange the mixture on top, sprinkle with the chopped chives and enjoy.
Our Wild Venison Chorizo is available across the UK from many independent retailers hopefully somewhere near you too.