The perfect buffet addition

Canape's and other little morsels are ideal for buffets and small functions. They add an amount of elegance and finesse to a function when presented elegantly, and the contrast of flavours presented can also provide a pleasant tone for you and your guests. This recipe, presents a beautiful and classic combination, providing earthy tones and sweet overtones, levelled out with a fromage presentation. I will be serving these at the Church Lodge Christmas party, which amongst other ides should go down a storm.

This recipe is not one of my own, although there have been modifications made to it to suit various tastes of my own, and that of other guests. Hereby I will share it with you, in order for you to also enjoy its beauty.

Ingredients:

1 venison steak (the leaner the better)
12 small pastry cases, mini
4 tbsp cranberry sauce, preferably home-made
4 tbsp Soured cream (In this instance i prefer to use creme fraiche,with chopped chervil or parsley)
1 tbsp chopped chives
1 pinch long chives, to garnish
1 pinch ground black pepper

Method

 

Heat a ridged griddle pan until smoking hot. Put the venison on the griddle to sear for 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. 

(Please be aware that these guidelines are dependant on thickness of steak, fat content, weight etc, and should be adjusted accordingly)

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. 

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. 

Enjoy!