I’ve aquired about 6kg of vennison liver and there’s only so much liver and onnion I can eat in a week!

Anyone know anything interesting to do with it? Patte?

Bump for the lunchtime crowd.

If you are near devon I’ll have soem. Otherwise freeze it.

In the meantime just cut into strips drift in flour which has been seasoned with loads of black pepper and salt, fried un smoked bacon and eggs on soda bread. A true irish breakfast.

I am jealous its been a year or so since I’ve had any deers liver.

I am jealous its been a year or so since I’ve had any deers liver.

You won’t wan’t to hear that I’ve an almost limitless supply then 🙂

Well I have one too I just have to get off my arse and go and shoot some!

How about some:

With a nice:

How about some:

Plenty of wine, although I’m expecting vennison to need something much stronger.

My favourite liver recipe is to fry some chopped onions and mushrooms, add the liver to the pan until cooked to your preference (I like it seared on the outside, rare inside) then remove the liver (keeping it warm) slosh in some Dubonnet to de-glaze the pan and then some Roses Lime Cordial to make a beautiful sauce.

The 3 things that go best with liver are (IMHO) lime juice, sage and dubonnet (or any other red bitter vermouth)

venison liver has a delicate flavour, honestly try that recipie, dont over do it, flash fry 10-20mm slices for a couple of minutes tops. Oh my go its lush. Right time to clean the 7.62.

[video]http://www.youtube.com/watch?feature=player_detailpage&v=BjGpcEA-FyE#t=14s[/video]

😯

http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/venison-liver-pate-recipe

nom nom nom!

Things to note:
I forgot to put a lid on it
I had nothing to weight it
Need’s more port/moisture and/or a proper mincing machine as it’s quite dry/solid.