Wild Venison and Asparagus Puff Pastry Tart
A golden puff pastry tart with wild venison steak strips, asparagus and a soft cheese base.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 320 g ready-rolled puff pastry
- 350 g wild venison steak, cut into 5 mm strips
- 250 g asparagus, woody ends removed
- 150 g cream cheese
- 10 g Dijon mustard
- 15 ml rapeseed oil
- 1 egg, beaten
- 1 tsp thyme leaves
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Steaks
Method
Heat the oven to 210°C, or 190°C fan, with a baking tray inside. Unroll the pastry on baking paper, score a 2 cm border without cutting through and prick the middle with a fork.
Mix the cream cheese, mustard, thyme and half the seasoning. Spread inside the border. Halve thick asparagus stems lengthways and lay them across the cheese. Brush the border with egg.
Slide the tart, still on its paper, onto the hot tray. Bake for 25–30 minutes until the border is risen and golden and the base feels firm.
While the tart bakes, season the venison with the remaining salt and pepper. Heat the oil in a wide pan and cook the strips in two batches for 3–4 minutes each, turning every piece.
Return all the meat to the pan with 30 ml water and cook for 2–3 minutes more. The strips must be cooked through; check with a clean food thermometer: the centre must stay at or above 70°C for 2 minutes and be piping hot throughout. Continue cooking if necessary.
Arrange the cooked venison over the tart and return to the oven for 2 minutes. Cut into four pieces and serve promptly.
Storage
Cool leftovers in shallow containers and refrigerate within 1–2 hours at 5°C or below. Use within 48 hours. Freeze suitable cooked portions promptly for up to 3 months for best quality; defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout.
