Venison liver with butternut squash

By: Jun Tanaka From: Market Kitchen

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This recipe is classed as intermediate

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Prep time:
10 mins
Cook time:
20 mins
Serves:
4

Make the most of what autumn has to offer with Jun Tanaka's seasonal dish of game, sweet squash compote and buttery ceps

Ingredients

  • vegetable oil, for frying
  • 1/2 Butternut squash, cut into 2cm dice
  • 3 knobs Butter
  • 1 clove Garlic, 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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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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