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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Venisonarrow Venison & Cranberry Tartlets
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Venison & Cranberry Tartlets
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Created by admin, Monday, 29 November 1999
Description
courtesy of Highland Game - makes 12

Ingredients
At a glance
Venison
Methods/steps

Ingredients

1 venison steak

12 bought or homemade mini pastry cases

4 tbsp good-quality cranberry sauce

4 tbsp soured cream

chopped fresh chives

long chives to garnish

Notes

180 deg C - fan, 160 deg C - glass, 350 deg F, gas mark 4, Aga - moderate oven
Venison & Cranberry Tartlets

Preparation Time: 0 Hours & 10 Mins

Cooking Time: 0 Hours & 10 mins plus resting

Heat a ridged griddle pan until smoking hot.

Put the venison on the griddle to sear for 2-3 mins then turn the heat down to medium and griddle without moving for another 2-3 mins.

Turn over and cook for a further 3 mins for rare or 5-6 mins for medium rare.

Lift onto a plate, cover with foil and leave to rest for 10 mins before slicing as thinly as you can.

If making ahead, you can leave the steak until completely cold.

Set the pastry cases on a tray.

Spoon a tsp of cranberry sauce into each case.

Top with a twisted slice of venison.

Add a blob of soured cream, a sprinkling of chopped chives and a couple of long chives to garnish.

Serving Suggestion

Grind over some black pepper and serve immediately before they go soggy.
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