This is truly decadent nose-to-tail eating, a stunning showstopper of a canapé that is not only easy to put together, but so utterly delicious that you'll be licking the board clean.



  • To make the cracker base of the canapé, preheat the oven to 160C. In a bowl, mix the flour, water and sea salt together to form a well-combined paste. Spread the paste incredibly thin over a baking sheet and then place in the pre-heated oven to bake at 160 for around 25 mins or until crisp. Remove and leave to cool on the side.

  • To prepare the Venison Heart Tartare, carefully trim the venison heart, removing any fat and sinew on it. Using a sharp knife, dice into around 1cm square pieces. In a bowl, combine all the ingredients together and mix it well. Let it sit on the side for around 10 minutes to allow the flavours to infuse together.

  • Serve by breaking up the cracker into canapé sized pieces and spoon the venison heart tartare mix on top. Serve on a rustic chopping board and dig in! It will be gone in minutes.

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