Variety Meats: Smoked Venison by Recipe Cottage

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	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.