Fallow deer venison tartare with tarragon mayo in small, crisp puff pastry tartlets – a luxurious appetiser or snack that is sure to impress your guests.
The meat is cut into small, fine pieces, and the tartare is mixed with good olive oil, chives, salt and freshly ground pepper, while the creamy tarragon mayo brings it all together with its fresh, herby flavour.
The tartlets are quick and easy to make from a roll of ready-rolled puff pastry, baked crisp and golden in the oven.
Perfect as a small starter, for a tapas spread or as an elegant canapé before dinner.
Note that meat for tartare should be frozen for at least 24 hours before use.
Use beef if you prefer
If you don’t have fallow deer venison, or don’t care for it, you can of course use beef instead, which is a perfect alternative.
Fallow deer tartare with tarragon mayo in mini tartlets
Recipe for little appetisers with fallow deer venison tartare, tarragon mayo and mini puff pastry tartlets.This recipe makes 12.
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Ingredients
Tartlets
- 1 roll ready-rolled puff pastry
- 1 egg yolk – for brushing
Fallow deer tartare
- 100 g fallow deer topside (venison), trimmed weight
- 1 tbsp olive oil
- 1-2 tbsp chives, finely chopped
- Salt and freshly ground pepper
Tarragon mayonnaise
- 1 egg yolk
- 3 sprigs fresh tarragon, leaves only
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 150 ml good rapeseed oil
- Salt
To serve
- Red-veined sorrel
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Method
Tartlets
- Unroll the puff pastry and cut out 36 rounds about 4 cm in diameter. Cut them close together so you don’t need to re-roll the pastry.
- Set 12 of them aside on a baking tray lined with baking paper.
- Stack the remaining 24 rounds in pairs so you have 12 double layers. Cut out the centre of each with a cutter about 2 1/2 cm in diameter.
- Brush the bases on the baking tray with egg yolk, place a double ring on each and brush the tops of the rings. You now have 12 mini tartlets.
- Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 12-14 minutes – or until nicely golden.
- Leave to cool, then press the centre down if it has puffed up.Set aside.
Tarragon mayo
- Put the egg yolk, tarragon, lemon juice and Dijon mustard in a mini chopper and blitz until you have a smooth, even paste. Scrape down the sides if needed.Depending on how wide your mini chopper is, you may need to tilt it slightly so the blade catches the mixture.
- Add the oil in a thin stream, a little at a time, and keep the mini chopper running until all the oil is used and the mayonnaise has thickened.Again, it is important to tilt the mini chopper slightly so the blade blends the ingredients from the start, otherwise you risk the mayonnaise not thickening.
- Season the mayonnaise with salt and keep it in the fridge until serving – ideally in a piping bag.
Fallow deer tartare
- Cut the meat into small dice, mix it with the olive oil and chives, and season with salt and freshly ground pepper.Chill the tartare until you are ready to assemble the tartlets.
Tartlets with fallow deer tartare and tarragon mayo
- Pipe a dab of mayonnaise into the base of each tartlet, then fill with the tartare. Pipe a small dot of mayonnaise on top and garnish with red-veined sorrel.Serve immediately.
Nutrition
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Vildt lækre! Har afprøvet og vi skal lave dem igen til nytårstalen.
Hejsa
Det er så dejligt st høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna
Kan mini-tarteletterne mon holde sig et par dage inden de skal bruges?
Hej Iben
Har kun prøvet at lave dem dagen før, det fungerede fint – lunede dem hurtigt inden servering så de lige blev helt sprøde igen 🙂
Bag dem en smule mindre, så de ikke bliver tørre ved opvarmning, og opbevar dem i en tætlukket pose eller beholder 🙂
Warm wishes, Dianna