1. Pre-heat a non stick pan on full heat. During this time rub the loin of venison with crushed black pepper and salt. 2. Add a little bit of oil in the pan and sear the loin on each side. When done deglaze with the cranberry jelly. 3. Once the loin is entirely coated wrap it in cling film and place in the freezer for one hour. 4. During this time cut some little squares of the bread and scoop some of the chutney on each one. Set aside. 5. Remove the loin from the freezer and thinly slice it and place on a plate. Mix the oil and vinegar and brush the carpaccio on both sides with it. 6. Leave to rest in the fridge for at least ½ hour. 7. To serve: on your chosen serving dish place all the canapés and top up with rolled carpaccio.