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Print this Recipe    Smoked Venison

Potato Pancakes with Smoked Venison
6-8 Portions

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

150g smoked venison slices, sliced into 3-4cm pieces
200g creme fraiche
2 Tbsp finely chopped chives

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 refrigerator for 30 minutes.

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.

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.

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