Wild Venison Salami Flatbreads by Great Glen Charcuterie in Roy Bridge

Great Glen Charcuterie specialises in producing charcuterie using only wild Scottish venison. All of their products are produced by hand and air dried because they are passionate about preserving as much of the unique and unrivalled flavour of the wild venison as possible.

Their Green Pepper Venison Salami received 3 Gold Stars in the prestigious Great Taste Awards 2017. Great Taste is the world’s largest and most trusted food and drink awards. Over 12000 products enter this year's awards and only 165 received 3 stars.

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For more information about Great Glen Charcuterie visit http://www.greatglencharcuterie.com

Ingredients: Serves 6

1 pack of Great Glen Charcuterie Green Pepper Salami

210g blue cheese

9 figs

1 bag of mixed salad leaves

balsamic vinegar syrup


250g strong, white bread flour

5g salt

5g instant yeast

15g unsalted butter

about 150ml water


1. Put the flour in a large, warm mixing bowl and add the salt and the dried yeast. Add the butter and most of the water, then mix with your hands to bring the mixture together. Gradually add the remaining water until all the flour is mixed in.

2. Put the dough on a lightly floured board and knead for 5-10 minutes. When the dough feels smooth and silky, place it back in the mixing bowl, cover it with a warm tea towel and leave it in a warm place to rise for at least an hour until the dough has doubled in size. Tip the dough on to a floured surface, fold repeatedly until all the air is knocked out of it, then tear it into 6 equal pieces. Roll each piece into a ball.

3. Roll each of the balls into rough rectangles on a lightly floured surface. Place the flatbreads on baking trays and leave to prove in a warm place for 10-15min minutes. Then prick the middle with a fork to flatten them and bake for 2-3 minutes or until golden brown in a very hot oven.

4. Quarter the figs and then top each of the flatbread with the slices of Green Pepper Venison Salam, crumbled blue cheese, quartered figs, salad leaves and a drizzle of Balsamic.

In association with Taste Communications.