Venison pancakes with cranberries and kale

A savory alternative to the classic sweet pancake.

Serves 1

For the pancakes;

  • 50g plain flour (sifted)
  • 1 eggs
  • 150ml milk
  • Pinch of salt
  • Butter

To serve;

  • 1 venison loin
  • Handful of cranberries
  • Handful of kale
  • Salt and pepper (to taste)


Whisk together all the pancake ingredients, except the butter in a jug until smooth.

Melt the butter in a pan on a medium heat and add a ladle full of batter to the pan.

Cook for a minute or 2 on each side, until golden brown.

While you make the rest of the pancakes, keep the finished ones warm in the oven on a low heat, with a sheet of baking paper between each pancake.

Once the pancakes are made. Add some more butter to the pan. Once melted add the venison and cook for a minute or two. Turn the loin over and add the kale and cranberries to the pan. Season with salt & pepper and cook for another minute or two.

Rest for a minute and serve with the pancakes.

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