
Jun Tanaka
from
Market Kitchen
Make the most of what autumn has to offer with Jun Tanaka's seasonal dish of game, sweet squash compote and buttery ceps
Make the most of what autumn has to offer with Jun Tanaka's seasonal dish of game, sweet squash compote and buttery ceps
Venison liver with butternut squash
Method
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.
Prep:
10 min
Cook: 20 min
Cook: 20 min
Ingredients
vegetable oil, for frying1/2 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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