Venison rolls

Recipe can be used as a cocktail snack, hors d’oeuvre and on the buffet table.


  • 200 g smoked venison (sliced)
  • 0.5 dl creme fraiche
  • Freshly grated horseradish
  • Malax Loaf

Mix together some créme fraiche and grated horseradish. Spread the smoked venison on some clingfilm. Next, spread the horseradish mixture on top and roll everything up. Place the roll in the freezer for 1hr approx. Then cut into diagonal slices on a bit of buttered Malax Loaf. Decorate with a small slice of melon and fresh herbs.