Wild Venison Steak Blinis with Horseradish
Small blinis topped with cooked wild venison steak, horseradish cream and chives.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 6
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 300 g wild venison steaks, about 2 cm thick
- 10 ml rapeseed oil
- 18 ready-made mini blinis (about 180 g)
- 100 g crème fraîche
- 20 g creamed horseradish
- 10 g chives, finely snipped
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Steaks
Method
Mix the crème fraîche and horseradish and keep refrigerated. Pat the steaks dry and season with salt and pepper.
Heat the oil in a heavy frying pan. Sear both broad sides of the steaks, then hold each edge against the pan with tongs to brown every outer surface.
Lower the heat and continue cooking until a clean food thermometer reads 70°C in the centre for 2 minutes. These party bites use fully cooked steak. Rest on a clean plate for 5 minutes.
Warm the blinis according to the packet instructions while the meat rests. Arrange on a clean serving platter.
Slice the steak thinly across the grain. Put a small spoonful of horseradish cream on each blini and fold a slice of steak over it.
Scatter with chives and serve immediately. Keep any unassembled cream chilled until needed.
Storage
Store cooked steak and horseradish cream separately at 5°C or below. Cool the meat within 1–2 hours and eat within 48 hours. Assemble only the amount needed and eat on the same day; do not reheat assembled blinis with cream. Plain cooked steak can be frozen for up to 3 months for quality, thawed in the fridge and used within 24 hours.
