Chargrilled venison liver - Shooting UK

Name: Chargrilled venison liver - Shooting UK
Ingredients: Butternut squash or crown prince squash; Rapeseed oil or good olive oil; Sea salt and pepper; 3 cloves of garlic, crushed; Handful of fresh thyme; 4 rashers of thick-cut smoked bacon, cut into fine strips; 4 baby gem lettuce, trimmed and cut in half lengthways; Splash of madeira; 100ml veal or game stock; 1 front half venison liver, cut into 1in thick slices (de-veined and cleaned – ask your butcher to show you if necessary)

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Try Chargrilled Venison Liver from Shooting UK. Rich, hearty venison recipes that bring the flavours of the field to your kitchen table.

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Ingredients

Butternut squash or crown prince squash
Rapeseed oil or good olive oil
Sea salt and pepper
3 cloves of garlic, crushed
Handful of fresh thyme
4 rashers of thick-cut smoked bacon, cut into fine strips
4 baby gem lettuce, trimmed and cut in half lengthways
Splash of madeira
100ml veal or game stock
1 front half venison liver, cut into 1in thick slices (de-veined and cleaned – ask your butcher to show you if necessary)