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.
Prep: 20 minutes
Cook: 10 minutes
600g floury potatoes, boiled with their skin on until tender
2 tbsp butter
150g self raising flour
2 tbsp butter
150g smoked venison slices, sliced into 3-4cm pieces
200g creme fraiche
2 tbsp finely chopped chives
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.