With one less deer now in the Kaimai's this morning, I have another liver to devour...so @Angus_A what do you suggest I do with it...my usual is to slice thinly, cooked with mushrooms, bacon and onion...what other ways are there to do it?
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With one less deer now in the Kaimai's this morning, I have another liver to devour...so @Angus_A what do you suggest I do with it...my usual is to slice thinly, cooked with mushrooms, bacon and onion...what other ways are there to do it?
Get Angus to tell you how to male a mustard sauce (whole grain) Spook. Goes so good with liver.Quote:
Originally Posted by Spook
Makes good Pâté , also have an old italian method of working with it, kind of like a stew. Which would you like?
Give the eye-tai a go.Quote:
Originally Posted by Angus_A
Attachment 29773Quote:
Originally Posted by Spook
Ingredients:
vegetable oil, for frying
1/2 butternut squash, cut into small chunks
Unsalted butter
1 clove garlic, crushed
1 handful of sultanas
2 sprigs fresh thyme
1 tbsp honey
50 ml sherry vinegar
250 g wild mushrooms, sliced
1 liver sliced into 150g portions
Fresh sage
Walnuts
Heat some oil in a pan, season the squash with salt and fry until golden brown, add a chunk of butter,the mushrooms, half the garlic cover and continue to cook until all the water is evaporated and the squash is tender, stir in the honey, vinegar, sultanas and a handful of chopped sage heat through and keep warm.
In another pan, heat some oil and butter together, add the thyme and garlic and heat until fragrant, add the liver slices and sear.
Top with some chopped walnuts.
Uncle Peter knew how to cook liver Spook ,maybe you should ask him.Don't know what he did to it but was very good.
