Venison and Cranberry Tartlets
Spectacular little tartlets to serve at your drinks party. They are assembled in moments – and everything can be made ahead.
One 150g Pavé Steak of Venison
12 bought or home-made mini pastry tartlet cases
4 tbsp. cranberry sauce (preferably home-made)
4 tbsp. soured cream
chopped fresh chives
long chives, to garnish
freshly ground black pepper
Heat a ridged griddle pan until smoking hot.
Rub the Venison with olive oil and season with salt and freshly ground black pepper. Sear on the griddle for 2-3 minutes then turn the heat down to medium and cook without moving for another 2-3 minutes.
Turn over and cook for a further 3 minutes for RARE. Cook for 2-3 minutes longer for MEDIUM RARE. Lift onto a plate, cover loosely with foil and leave to rest for 10 minutes.
You can leave this to become completely cold. Slice up as thinly as you can.
Set out the pastry cases on a tray. Spoon a tsp. of cranberry sauce into each case. Top with a twisted slice of rare Venison. Add a blob of soured cream, a sprinkling of chopped chives and a couple of long chives to garnish.
Grind over some black pepper and serve immediately before they have a chance to soften