Venison and Cranberry Tartlets

Mini pastry cases filled with venison, cranberry, horseradish and crème fraîche. Ideal Christmas canapés.


Venison & Cranberry Tartlets 

Makes 24 

250g venison steak
1 tbsp olive oil
salt and black pepper
24 mini pastry cases, bought or homemade
50g horseradish sauce
150g cranberry jelly
150g crème fraîche
fresh chives, chopped

Rub the venison with the oil and season generously with salt and black pepper. Heat a frying pan until very hot and cook the fillet for two minutes on each side for rare or three minutes for medium. Transfer to a board, cover with foil and leave to rest and cool before slicing very thinly.

Place a small amount of horseradish in each pastry case and top with cranberry jelly. Roll up the slices of venison and place one in each tartlet. Add a dollop of crème fraîche and sprinkle with chopped chives before serving.



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