Venison liver with butternut squash

Method

1. Heat a little oil in a frying pan and when hot, fry the butternut squash until golden. Add a knob of butter, half the crushed garlic and thyme. Season and continue to cook until just tender. Stir in the sultanas, honey and vinegar and cook for a minute longer. Keep warm.

2. In a separate frying pan, heat a little oil and fry the ceps until golden brown. Add a knob of butter, the remaining crushed garlic and the second sprig of thyme.

3. Season the livers with salt, pepper and curry powder. Heat a frying pan with a little oil until very hot and cook for 2 minutes on each side, adding a knob of butter at the end.

4. Serve the liver with the pumpkin and mushrooms, and garnish with the deep-fried sage leaves.

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Ingredients

vegetable oil, for frying
1/2 Butternut squash, cut into 2cm dice
3 knobs Butter
1 garlic clove, crushed
1 handful sultanas
2 sprigs Thyme
1 tbsp Honey
50ml sherry vinegar
250g cep mushrooms, sliced
4 x 150g slices venison Liver
1 pinch curry powder
deep-fried sage leaves, to serve

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