Chargrilled venison liver

Name: Chargrilled venison liver
Ingredients: Butternut squash or crown prince squash; Rapeseed oil or good olive oil; Sea salt; 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)

www.shootinguk.co.uk

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

View full recipe on www.shootinguk.co.uk

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Ingredients

Butternut squash or crown prince squash
Rapeseed oil or good olive oil
Sea salt
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)