brown bread with venison filet duck liver pate and cranberry jelly

Name: brown bread with venison filet duck liver pate and cranberry jelly
Cook time: 25 min
Total time: 25 min
Yield: 10
Ingredients: 1/2 Saddle of venison (approx. 230 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 Salad leaves; 2 1/2 discs brown bread; 10 TSP thickened wild cranberries; 100 g Duck liver paté (if you want to use a ball cookie cutter, you have to use double the amount); 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 10

1/2 Saddle of venison (approx. 230 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 Salad leaves
2 1/2 discs brown bread
10 TSP thickened wild cranberries
100 g Duck liver paté (if you want to use a ball cookie cutter, you have to use double the amount)
7-10 Tbsp Aluminium foil

Directions

1
Wash the saddle of venison, dab dry and season with salt and pepper. Heat oil in a pan. Sauté the saddle of venison for about 3 minutes on each side. Remove from the pan, wrap in aluminium foil and leave to rest.
2
Wash the salad, dab dry and pluck into 10 small pieces. Cut brown bread into 10 triangles, spread 7 teaspoons of wild cranberries on top and cover with salad leaves. Cut the saddle of venison into 10 slices and place them on the salad leaves. Form small balls from the duck liver pâté, place them on the saddle of venison slices and garnish with the remaining cranberries
3
10 minutes waiting time