Recipe by: Farlows' celebrity cook, Annie Assheton

Rare venison fillet with horseradish cream on crostini (or spoons) | Makes 24 canapes



  • 1 part bake baguette
  • Rapeseed/sunflower oil
  • 200g Venison loin, pavé or under fillet

For the horseradish cream

  • 100 ml crème fraiche
  • 1 tbsp creamed horseradish (or to taste)
  • Squeeze lemon juice
  • Chives or flat leaf parsley to serve


  1. Pre-heat the oven to 180°C. Cut the part bake baguette into thin slices (you should get about 30) and brush each one on both sides with some oil. Arrange them in a single layer on a baking tray and bake for 8 to 10 minutes until golden brown. Watch them like a hawk, they burn incredibly quickly and some of them might need to be taken out before others. Cool on a rack and keep them in an airtight container in which they will stay crisp for 2 or 3 days.
  2. Divide the venison into long thin strips, about 1.5" in diameter. Heat a frying pan until it's very hot and while it's heating up rub oil, salt and pepper all over the venison pieces. Fry each one for about a minute on each side until they are very well browned all over. Wrap them tightly in cling film to form sausage shapes, tie off the ends and keep in the fridge until needed.
  3. For the Horseradish cream, mix the crème fraiche with the horseradish, a squeeze of lemon and some salt. Taste and adjust the flavours as necessary. Put the mix into a squeezy bottle or a piping bag.
  4. To finish off, take the venison out of the fridge, remove the cling film and slice thinly. Pipe a blob of horseradish cream onto one end of each crostini then place a piece of parsley leaf and a slice of venison against it. Alternatively sit a slice of venison on top of each crostini and top with a piped round of horseradish and piece of parsley.