Recipe: venison and horseradish cream canapes
Wow your guests with these tasty little venison and horseradish cream crostini canapes! - Credit: Archant
As far as canapes go, these venison and horseradish cream crostinis aren’ttoo tricky to make, and they are perfect for wow-ing your guests at Christmas!
RARE VENISON FILLET WITH HORSERADISH CREAM SERVED ON CROSTINI OR SPOONS, by Farlows' celebrity cook, Annie Assheton
Makes 24 venison canapes
INGREDIENTS
* 1 part bake baguette
* Rapeseed/sunflower oil
* 200g Venison loin, pavé or under fillet
Horseradish cream
Most Read
- 1 11 of the best: .22 rimfire rifles reviewed in 2021
- 2 Ruger American in .300 Blackout - test & review
- 3 Gun test: Tikka T3X Super Varmint Cerakote
- 4 Sako S20 Precision rifle - test & review
- 5 Gun test: Ruger 10/22 Target Lite in .22 semi-auto
- 6 Gun test: Tikka T3x Lite Rough Tech Ember
- 7 Hand-built by robots: the NEW Beretta BRX1 rifle
- 8 Gun test: the brand new CZ 600 centrefire range
- 9 Shooting long-range rimfire: part 2 (you don't need expensive kit!)
- 10 Gun test: Bergara BXR Carbon .22 LR semi auto rifle
* 100 ml crème fraiche
* 1 tbsp creamed horseradish (or to taste)
* Squeeze lemon juice
* Chives or flat leaf parsley to serve
METHOD
* Pre-heat the oven to 180°C. Cut the part bake baguette into thin slices (you should get about 30) and brush each one on both sides with some oil. Arrange them in a single layer on a baking tray and bake for 8 to 10 minutes until golden brown. Watch them like a hawk, they burn incredibly quickly and some of them might need to be taken out before others. Cool on a rack and keep them in an airtight container in which they will stay crisp for 2 or 3 days.
* Divide the venison into long thin strips, about 1.5" in diameter. Heat a frying pan until it's very hot and while it's heating up rub oil, salt and pepper all over the venison pieces. Fry each one for about a minute on each side until they are very well browned all over. Wrap them tightly in cling film to form sausage shapes, tie off the ends and keep in the fridge until needed.
* For the Horseradish cream, mix the crème fraiche with the horseradish, a squeeze of lemon and some salt. Taste and adjust the flavours as necessary. Put the mix into a squeezy bottle or a piping bag.
* To finish off, take the venison out of the fridge, remove the cling film and slice thinly. Pipe a blob of horseradish cream onto one end of each crostini then place a piece of parsley leaf and a slice of venison against it. Alternatively sit a slice of venison on top of each crostini and top with a piped round of horseradish and piece of parsley.