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.

Course Appetiser, Snack, Starter

Cuisine Danish

Nøgleord Appetiser, Fallow deer, Game, Tartlets

Total Time 30

Servings pieces

Calories 196kcal

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.

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.

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.

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.