Season the venison with salt and pepper and prepare the smoker or barbecue with wet wood chips.
Sear the venison in a hot pan with 25g butter and 30ml oil for 2-3 minutes per side.
Smoke the venison for 5 minutes away from direct heat and rest for 10 minutes.
Sauté shallot and thyme in a pan with 25g butter and the remaining oil for 2-3 minutes.
Add red wine to the pan and reduce by half, then add beef stock and reduce by half again.
Whisk in the remaining butter and redcurrant jelly into the sauce and season to taste.
Preheat the oven to 200°C.
Caramelize sugar and 25g butter in four small ovenproof pans until thickened.
Place halved beetroot cut-side down in the caramel and cook for 1-2 minutes.
Cut four pastry rounds slightly larger than the pans.
Cover pans with pastry, tucking edges down, and bake for 15-20 minutes until golden.
Cool the tartes slightly before removing from the pans.
Serve tartes topped with sliced venison, sauce, and a spoonful of crème fraîche.