Potato Pancakes with Smoked Venison
Venison is a national dish of Scandinavia it is often enjoyed roasted or pan fried with a berry sauce. They even make a dish with the heart.
Portions: 6-8 Portions
Preparation: 20 minutes
Cooking: 10 minutes
Ingredients
Potato Pancakes
- 600g floury potatoes, boiled with their skin on until tender
- 2 tbsp butter
- 150g self raising flour
- 2 eggs
- 300ml milk
- maldon salt
- 2 tbsp butter
To Serve
- 150g smoked venison slices, sliced into 3-4cm pieces
- 200g creme fraiche
- 2 tbsp finely chopped chives
Method
- Potato Pancakes: Peel the cooked potatoes while they are still warm. Mash them thoroughly with a tablespoon of butter. Allow to cool.
- Place the mashed potato in a bowl and sift over the self raising flour, add the eggs and milk to the bowl and beat the mixture together until well combined and smooth. Season the batter with a little salt. The mixture should be pourable. Place the batter in the fridge for 30 minutes.
- To Cook: Melt the butter in a crepe pan or frying pan over a moderate heat. Place large tablespoons of the batter on the pan. Cook the pancakes foe a couple of minutes until large bubbles appear on top, then turn them over and cook them for a further minute. The pancakes should be golden. Remove the pancakes from the pan and set aside while you cook the remaining batter.
- To Serve: Place 4-6 pancakes on each plate. Place a teaspoon of creme fraiche on each pancake and place a slice of venison on top. Sprinkle the chives over each pancake and serve.