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 and Times
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6-8 Portions
Bloody Mary Sorbet
Crisp Tortillas with Salsa and Guacamole
Herrings with Red Rice Stuffing in Parma Ham
Cream of Wild Mushroom with Truffle Shavings
Fine Noodles with Smoked Salmon, Caviar and Creme Fraiche
Scottish Surf & Turf
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Prep: 20 minutes
Cook: 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 for 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.