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.