Moroccan-spiced venison liver with garlic yoghurt and couscous
Don’t dismiss offal too quickly… when cooked the right way, it provides a healthy, protein rich and tasty treat. Tim Maddams shows us how credit: Archant There
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Ingredients
- 400g fresh venison liver, thinly sliced
- ½ an organic red onion, sliced as thinly as you can manage
- organic rapeseed oil for frying
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp good-quality smoked paprika
- 1 pinch of chilli flakes (optional)
- 1 small pot of organic yoghurt
- 1 tsp nigella seeds
- 1 clove of organic garlic, or a few leaves of wild garlic, finely chopped
- 1 sprig of mint, finely chopped
- 1 sprig of basil, finely chopped
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