UK Mainland Only - On Orders £50+


Feefo logo

Recipe: Chargrilled venison liver

Venison Liver Recipe Lettuce Stock Butternut Squash Thyme | Shooting Season Parties Dinner Guests | Fur Feather & Fin Country Pursuits Sports Lifestyle GiftsWith the shooting season almost here the staff at estates up and down the UK will be preparing to host guests for long weekends of shooting. A large part of that preparation will be done in the kitchen, with catering staff designing menus for lavish shooting dinners. Here at Fur, Feather and Fin we love a dinner party, so we thought we’d try and do our bit to inspire cooks at estates everywhere by sharing this delicious recipe for chargrilled venison liver with roast butternut squash, smoked bacon, a madeira sauce and braised lettuce hearts. Venison liver isn’t often served up, so makes any meal it features in a real treat. It’s deeper in colour and flavour than calves’ liver, has a subtle gamey taste and a wonderful texture — particularly when it’s chargrilled. Ingredients: Butternut squash Olive oil Sea salt and pepper Three cloves of garlic, crushed A handful of fresh thyme Four rashers of thick-cut smoked bacon, cut into fine strips Four baby gem lettuce, trimmed and cut in half lengthways A splash of madeira 100ml of game stock Half a venison liver, cut into slices, de-veined and cleaned The method: Start by quartering the squash, coating it with oil, seasoning it with salt, pepper, thyme and garlic and putting it on a baking tray in a pre-heated oven at 180°C for around one hour, turning occasionally. Once the squash is nicely caramelised and tender cover with foil and keep warm until later. Both the liver and lettuce hearts take the same amount of time to cook, so warm a griddle pan and large frying pan to a high heat. Sauté the bacon strips and a clove of garlic with some thyme then place the lettuce in the resulting bacon fat and allow to blacken slightly. Add the madeira and stock and cook over a high heat until the liquid reduces to a syrupy consistency. While doing this season the liver and chargrill for around two minutes on each side and then rest for two minutes before serving. To present the dish, place a portion of squash in the centre of a plate, top with two lettuce hearts and the grilled liver, then finish with the bacon and remaining juices. If you want the dish to be a bit more substantial creamy mashed potato is a perfect accompaniment. If you now plan on serving up that dish at a shooting dinner, there’s another area we can help. Since some guests will undoubtedly want to add a little extra seasoning of their own, you’ll need to provide salt and pepper on the table. So what better way of serving that up at a shooting dinner could there be than to leave these charming cartridge shaped salt and pepper mills on the table? Why not try this dish as a light meal on Christmas eve so you don't wake up with a heavy stomach on Christmas day. To see our Christmas Shooting Gift range for this year click here.