Makes 12 canapés
- 100g smoked venison
- 12 mini pastry tartlets
- 4 tbsp chilli jam
- 4 tbsp crème fraîche
- 1 tbsp chopped chives
- Black pepper
Spoon a little chilli jam into the base of each tartlet.
Top with a roll of smoked venison.
Add a dollop of crème fraîche.
Sprinkle with chopped chives and a twist of black pepper.
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