Smoked Venison and Horseradish Crème Canapé

smoked venison and horseradish creme canape

Smoked Venison and Horseradish Crème Canapé

These little bite-sized morsels are full of sweet smoky flavour, and are gluten-free too.

Makes 30-40 bite-sized canapé


  • 5-6 medium sized orange kumara
  • 1 tbsp olive oil
  • 200gm sour cream
  • 70gm mayonnaise
  • Juice of ½ lemon
  • 2 tbsp grated horseradish
  • 150gm The Wee Smokehouse cold smoked venison
  • 120gm basil pesto
  • 60gm walnuts, roughly chopped
  • 1 tbsp pomegranate molasses
  • A handful fresh chives, chopped
  • Salt and pepper


  1. Heat oven to 210c. Slice kumara into 1 cm rounds, and spread them out in a single layer on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake until just starting to brown and firm up – about 15-20 minutes. Leave to cool.
  2. In a bowl combine sour cream, mayonnaise, lemon juice, horseradish and salt and pepper to taste. Set aside.
  3. Briefly toast the chopped walnuts in a dry frying pan on a low to medium heat. Keep a careful eye on them because they can burn quickly. Give them a shake around every minute or so, and remove them from the heat when they are just beginning to brown.
  4. To prepare the canapé, top each piece of kumara with a teaspoon of horseradish crème in the middle. Add a bite-sized piece of smoked venison (cut the meat ahead of time using a sharp knife or kitchen scissors). Dollop some pesto on next – around half a teaspoon. Arrange the canapé on a serving platter or board.
  5. Finish them off with a sprinkle of chopped, toasted nuts. Drizzle over a few drops of pomegranate molasses, and garnish with fresh chives and a grind of salt and pepper.
  6. Serve your canapé with more grated horseradish.
    These canapé are best served straight away, though you can make the horseradish crème ahead of time and keep it in the fridge until you’re ready to prepare and serve them.



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