Venison liver with bacon
Instructions
Wash the liver under running water, dry it and gently remove the skin that covers it.
Melt the butter in a baking dish that can go on the stove and heat the saucepan, heat to spirited liver from each side.
Remove liver from pan and fry the same seasoning the sliced onion and 50 g of bacon cut into strips.
Spread the sliced Apple slices on mixture, lean over the liver, and sprinkle with freshly ground pepper and Sage leaves.
Cover the surface of the liver with Bacon slices, overlapping slightly.
Cover the baking dish with a sheet of aluminum foil and cook in the oven at 200 degrees for about an hour.
The slices of bacon in which is wrapped the liver makes it especially tasty, so there is no need to add salt.
When cooked, remove the liver from the baking dish, pour in the game Fund and let it reduce until the broth has reached the desired density.
Cut the liver into thin slices and serve with apples and sauce.
The most suitable for this dish is stewed onions, mashed potatoes or potato croquettes.
Ingredients and dosing for 4 persons
- 800 g of venison liver
- 30 g of butter
- 1 onion
- 300 g of sliced bacon
- 1 apple sour
- White pepper
- 6 leaves of sage
- 25 cl of dark background of game (see recipe)