Venison Liver with Bubble & Squeak
If ever you have the chance to taste fresh venison liver, do so. It’s a revelation, but it must be super fresh. It is best eaten on the same day but would still be worth trying the following day.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
Fresh venison liver (about 450g), cut into 1cm slices
Flour seasoned with sea salt and freshly ground pepper
50g clarified butter, more if you need it (see recipe)
Extra virgin olive oil
To serve
Bubble and squeak or champ or colcannon
Watercress or flatleaf parsley
Method
Dip the slices of liver in the seasoned flour.
Heat some clarified butter or extra-virgin olive oil in the pan over a high heat.
Cook the liver for 30 seconds on each side.
Serve immediately on hot plates with freshly cooked bubble and squeak and some watercress or sprigs of flat parsley – divine.
Venison liver is also delicious with champ or with colcannon.
Clarified butter
Melt 225g butter gently in a saucepan or in a Pyrex measure in a low oven 150°C/Gas 2.
Allow it to stand for a few minutes, then spoon the crusty white layer of salt particles off the top of the melted butter.
Underneath this crust there is clear liquid butter which is called clarified butter.
The milky liquid at the bottom can be discarded or used in a white sauce.
Clarified butter is excellent for cooking because it can withstand a higher temperature when the salt and milk particles are removed. It will keep covered in a refrigerator for several weeks.
