Venison And Cranberry Tartlets – a delicious recipe with steak, cases, cranberry sauce, sour cream, chives, long chives. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat a ridged griddle pan until smoking hot. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further three minutes. This is for rare meat cook for 2-3 minutes longer for medium rare.
2
Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the Venison to relax. You can leave this to become completely cold. Slice up as thinly as you can.
3
Set out the pastry cases on a tray. Spoon a teaspoon 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 go soggy.
104
kcal
Calories
7
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 venison steak, 12 small vol-au-vent cases, 4 tablespoons cranberry sauce, preferably home-made, 4 tablespoons sour cream, and more.
Yes, Venison And Cranberry Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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