New Year’s Eve Canapes Roast venison, cranberry & rosemary in a sweet potato cup

What better way to impress your friends during your New Year’s Eve festivities, than with these unique Tante Marie canapes? Delicious treats, using seasonal ingredients.

Have a go then take a look at some of our other recipe blogs putting a Tante Marie twist on some culinary classics.


  • 800g sweet potatoes, peeled and cut in 2.5cm (1 inch) slices
  • 300g venison fillet
  • 100g dried cranberries
  • Finely grated zest 2 lemons
  • 20 redcurrants
  • 150ml brown stock
  • 2 large sprigs rosemary
  • 25ml lemon juice


Cut the sweet potato slices into neat rounds using a 2.5cm (1inch) metal cutter.

Blanch in boiling salted water until just tender. Drain well. Scoop out the center to form a cup and place on a baking sheet.

Finely chop the dried cranberries and mix with the lemon zest. Place a small amount in each sweet potato cup.

Mix the stock with the lemon juice and boil to reduce to a syrupy consistency.

Roast the venison, it should be rare, allow to stand for 10-15 minutes before carving.

Roast the sweet potato cups briefly to reheat them.

Slice the venison very thinly and put a curl on the top of each cup. Spoon over the reduced stock and garnish with a sprig of rosemary and a redcurrant.

N.B. Beef fillet may be used if preferred.