Venison, Goat Cheese & Cranberry Sauce Vol-au-Vents

Makes 24

1 pack Silver Fern Farms

Venison Medallions Salt and pepper

1 tbsp olive oil 200g crème fraîche 180g cream cheese,

softened

200g goat’s cheese 2 tbsp chives, chopped +

more to serve 24 store-bought medium-sized vol-au-vents

½ cup store-bought

cranberry sauce

Remove Venison Medallions from the refrigerator and packaging. Allow to bloom for 10 minutes then cook the venison following the instructions on pack. Rest the venison for 5 minutes, then slice across the grain.

To make the goat’s cheese filling, blend the crème fraîche, cream cheese and goat’s cheese until smooth. Add the chopped chives and mix thoroughly.

To serve, fill the vol-au-vents with goat’s cheese filling, top each vol-au-vent with a slice of venison, half a teaspoon of cranberry sauce and some freshly chopped chives.