Venison Liver with Butternut Squash

Make the most of what autumn has to offer with Jun Tanaka's seasonal dish of game, sweet squash compote and buttery ceps
By Jun Tanaka
Venison Liver with Butternut Squash
  • Rating:
  • 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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