Mini Yorkshire Puddings with Wild Venison
Mini Yorkshire puddings filled with wild venison steak, horseradish cream and watercress for a winter party.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 6
- Difficulty
- Moderate
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 300 g wild venison steaks, about 2 cm thick
- 75 g plain flour
- 2 eggs
- 100 ml milk
- 30 ml rapeseed oil
- 100 g crème fraîche
- 15 g creamed horseradish
- 30 g watercress, washed
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Steaks
Method
Heat the oven to 220°C, or 200°C fan. Whisk the flour, eggs and milk with half the salt into a smooth batter. Let it stand while the oven heats.
Divide 20 ml oil between 12 muffin-tin holes and heat the tin in the oven for 8 minutes. Carefully pour the batter into the hot holes and bake for 18–22 minutes without opening the door until well risen.
Meanwhile, mix the crème fraîche and horseradish and refrigerate. Pat the steak dry and season with the remaining salt and pepper.
Heat the remaining oil in a frying pan and sear the steaks on both broad sides and every edge. Lower the heat and cook until a clean thermometer shows 70°C in the centre for 2 minutes; this canapé recipe uses fully cooked meat.
Rest on a clean board for 5 minutes, then slice thinly across the grain. Check the Yorkshire puddings are golden and cooked inside, and lift them onto a rack for a minute.
Fill each pudding with a small spoonful of horseradish cream, a fold of steak and watercress. Serve immediately so the bases stay crisp.
Storage
Keep unfilled puddings, cooked steak and cream separate. Cool and refrigerate the steak within 1–2 hours at 5°C or below and use within 48 hours. Reheat steak and puddings only once until piping hot; add chilled cream and fresh watercress afterwards. Assemble only what will be eaten. Unfilled puddings and steak can be frozen separately for up to 3 months for quality.
