CRISPY ROE DEER LIVER by Valentine Warner

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Crispy Roe Deer Liver with Pickled Walnuts

"While I love to see deer in the woods, I also like to see them on a plate. Fresh venison liver is a treat and this makes the perfect breakfast for 1 : It will keep you bright-eyes and smiling for the most part of the morning"

INGREDIENTS

1 1/2 tsp Dijon mustard or hot horseradish sauce

1 egg yolk

1 1/2 tsp milk

35g panic or other dry breadcrumbs

1 diagonal slice of very fresh roe deer liver, about 1 cm thick, patted very dry

2 large sage leaves

50g butter

A splash of sunflower oil

2 anchovy fillets in olive oil

1 1/2 tsp capers, rinsed, drained and squeezed

1 pickled walnut, drained and finely chopped

Salt and pepper

METHOD

In a wide bowl, beat together the mustard or horseradish (both are equally good), egg yolk and milk.Put the breadcrumbs on a plate and season with salt and pepper.

Season the liver then drag it through the egg mix before laying it in the breadcrumbs.

Apply 2 sage leaves to the liver, likeElastoplasts, then flip it over and cover withthe breadcrumbs.

Melt the butter with a splash of sunflower oilin a frying pan. Add the anchovies and capers. Let the anchovies collapse in the heat then stir them into the butter.

The butter should be hot enough to get the breadcrumbed liver nice and crisp on the outside while staying pink in the middle. Add the liver and fry it on both sides in the butter, making sure the capers don’t get under the liver and prevent it crisping. Let the butter brown a little - light nut brown is perfect – but don’t let it burn. Stir the capers a bit to stop them burning too. When crispy, remove the liver to a plate.

Stir the chopped pickled walnut into the butter mixture in the pan. Heat through. Stir in the parsley then spoon the mix over the liver. Serve straight away. A fried egg would go well on top if desired.