Wild Venison Liver with Forest Mushrooms, Roasted Beets and Sour Cream
- 400 g wild venison liver, fresh, very fresh!
- 2 cups flour
- oil for cooking
- 2 shallots, peeled and finely chopped
- 2 gloves of garlic, peeled and crushed
- 1 cup oyster mushrooms
- 1 cup phoenix mushroom
- 1/2 cup dried cepes softened in a cup warm water
- 1 tsp Dijon mustard
- 1 cup dry white wine
- 2 cups cream
- 1-2 tbsp Italian parsley, chopped
- 1 cup sour cream
- 12 baby beetroots - roasted, peeled, sliced and warmed in a little butter
Remove the membrane which covers the liver. Slice liver into thin strips and place into a large bowl. Add the flour and coat the liver well before placing it into a sieve and removing the excess flour.
Heat the oil in a large solid pan until the oil releases a fine haze. Place a handful of the flour dusted liver to the pan and quickly sauté until it begins to colour. Remove from the pan into the sieve. This will drain the oil from the liver. Continue to do this with the remaining liver.
Once all the liver has been sautéed, add the shallots and garlic to the same pan, quickly sauté for a few minutes before adding the mushrooms. Saute until the mushrooms soften and brown slightly.
Add the mustard, wine and cream and simmer until the mushroom sauce starts to thicken.
Add the liver back to the simmering mushrooms, toss together quickly with the parsley.
Arrange on to your service plate.
Add a dollop of sour cream and top with the warm beetroot.