From deep in the Scottish Highlands, Great Glen Charcuterie is a small, family-run business producing specialist charcuterie using only the finest Scottish wild venison. Jan Jacob and Anja Baak live and work in Roy Bridge, where their love of venison grew from hands-on experience managing the local wild deer population and experimenting with traditional curing and smoking techniques at home.

Today, their beautifully crafted venison charcuterie celebrates Scotland’s natural larder and the exceptional quality of wild venison — ethical, sustainable and full of flavour. This light, vibrant salad is a perfect way to let their venison bresaola shine, pairing it with crisp fennel, bitter radicchio and sweet blood oranges.

Fennel, radicchio, blood oranges & venison bresaola salad

Serves 4

Ingredients

• 1 bulb of fennel, keep fronds
• A handful of radicchio leaves, separated and washed
• 2 blood oranges
• 1 pack of venison bresaola
• Extra virgin olive oil
• A handful of walnuts, crushed
• Salt and black pepper

• Cut the fennel bulb lengthways, discarding any old outer leaves. Use a large chefs knife or mandoline to cut the fennel into very thin slices.
• Season the shaved fennel with a pinch of sea salt and squeeze to begin extracting any excess liquid. Leave to sit for 10 minutes in a colander over a bowl then remove the liquid.
• Meanwhile, peel and segment the oranges taking away all the skin and pith. Work above a bowl to collect any juice.
• To assemble to salad combine the shaved fennel, blood orange segments and tear in the radicchio leaves. Season with the remaining blood orange juice, black pepper and a dash of olive oil and adjust to taste.
• Divide over a serving plate and finish with the folded slices of bresola. Garnish with the crushed walnuts and any leftover fennel fronds and serve.

Explore more recipes from Great Glen Charcuterie at greatglencharcuterie.com/recipes.