Seared Roebuck Liver with St George Mushrooms

Venison liver is a true delicacy worth seeking out, as Mike Robinson's simple recipe with mushrooms shows
By Mike Robinson
Seared Roebuck Liver with St George Mushrooms
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 200 g St. George's mushrooms
  • 50 g butter
  • 2 shallots, finely chopped
  • 3 cloves garlic, chopped
  • 1 glass white wine
  • 100 ml double cream
  • 1 roebuck liver
  • 50 g flour
  • 100 g buttered mashed potato, hot
  • 1 tbsp chives, snipped


1. Heat half the butter in a frying pan and fry the mushrooms for 2-3 minutes. Toss in the shallots and garlic and continue cooking until they just start to brown.

2. Pour in the wine and reduce by half. Stir in the cream and cook for 5 minutes more. Reserve and keep warm.

3. Cut the liver into slices 1cm wide and dust with flour. Fry in the remaining butter until golden. Rest for 2 minutes.

4. Place the mash in the centre of a plate or bowl and lay the slices of liver on top. Arrange the mushrooms around the plate and drizzle with the sauce.

5. Garnish with the snipped chives and serve.

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