Recipe Card

Venison with Turkey Cranberry Cups


  • 1.5 kg Jus-Rol™ shortcrust pastry
  • 650 g Venison combined with 650g sausage meat
  • 900 g cooked turkey diced

For the topping:

  • 750 g pack fresh or frozen cranberries
  • Juice and grated rind of 2 large oranges
  • 5-6 tbsp caster sugar to taste
  • 3 tsp arrowroot or cornflour, mixed with sufficient cold water to form a smooth paste

Equipment required

  • Rolling Pin
  • 12 hole muffin tin
  • Pastry cutters


  1. Preheat oven to 200°C/400°F/Gas Mark 6
  2. Roll out the pastry and using a 11.5cm/4½" cutter cut out 36 rounds. Line a 12 hole muffin tin. (You will need to re-roll the pastry once to achieve this number).
  3. Combine sausage meat, venison and turkey and divide between pastry cases, OR divide half sausage meat and venison between cases, top with tightly packed turkey meat and then finish with remaining sausage meat mixture.
  4. Bake for 25-30 minutes until pastry is golden brown and meat cooked.
  5. Meanwhile, gently cook cranberries with juice, rind and sugar until berries are softened. Thicken with arrowroot or cornflour and cool slightly.
  6. Carefully remove cups from tin, place on a wire rack and top with cranberry mixture. Serve warm or cold.