- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: medium
- vegetable oil, for frying
- 1/2 butternut squash, cut into 2cm dice
- 3 knobs butter
- 1 clove garlic, crushed
- 1 handfuls sultanas
- 2 sprigs thyme
- 1 tbsp honey
- 50 ml sherry vinegar
- 250 g cep mushrooms, sliced
- 4 x 150 g slices venison liver
- 1 pinches curry powder
- deep-fried sage leaves, to serve
1. Heat a little oil in a frying pan and when hot, fry the butternut squash until golden. Add a knob of butter, half the crushed garlic and thyme. Season and continue to cook until just tender. Stir in the sultanas, honey and vinegar and cook for a minute longer. Keep warm.
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.
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