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
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