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Venison offal breakfast

Mike Robinson from Heaven's Kitchen
For fans of a hearty cooked breakfast, this tasty breakfast offering from Mike Robinson makes a deliciously different start to the day

Venison offal breakfast

Method

1. Slice the liver and the heart in half. Trim the heart into smaller, equal-sized pieces.

2. Roll the kidneys, liver and heart pieces in flour to coat them.

3. Melt one tablespoon of the butter in a large frying pan set over a moderate heat and fry the bacon until crisp. Transfer to a large plate and keep warm.

4. Add a second tablespoon of butter to the pan and fry the eggs. Transfer to the same plate as the bacon and keep warm.

5. Add a further tablespoon of butter and fry the kidneys and heart for 1 minute.

6. Add the liver and fry for 10 seconds.

7. Stir in the red wine and continue cooking for a further 5 seconds. Transfer the liver, heart and kidneys to the same plate as the bacon, leaving the red wine in the pan.

8. Roll the remaining butter in a little seasoned flour and add this to the red wine. Cook for 10 seconds or so, until the juices have thickened. Pour over the meat plate and serve at once.