Seared Devilled Venison Liver with Toast - Serves 6

Ingredients

500g (1lb 2oz) Roe Deer
100g (3½oz) Butter
6 Slices Thick Toast
Salt & Pepper

For the Devil Sauce
1 tsp Mustard
1tbsp Worcester Sauce
1 tsp Chilli Sauce or Cayenne Pepper
1 Clove Crushed/Grated Garlic
Juice & Zest of 1 Lemon
Salt & Pepper

Method

Mix together the ingredients for the Devil Sauce and taste for its fieriness.

Add seasoning accordingly. If you leave it to sit for half an hour it becomes formidable.

Prepare the liver: Remove the membrane that covers the liver by working your thumb under it. Once this is off, cut the liver in half and remove the tubes in the middle. Slice it into 12 slices, each 1cm thick, and pat them dry of blood with a paper towel.

Preheat a big frying pan and melt half the butter in it. Season the liver slices with salt and pepper and pop them into the foaming butter for one minute.

After a minute, flip them over and add the devilled sauce. Cook for one more minute, and then remove the liver, lay two slices on each piece of toast.

Vigorously reduce the sauce for one minute until thick, then pour over the liver and serve.

Very cold, very dry white wine will be required.

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