Recipe: Seared roasted Roe liver
April 1st is the start of the Roe buck season. What better time to try this recipe.
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Ingredients
- Fresh roe liver, 400g
- Salt
- black pepper
- 200ml port
- 1 jellied beef stock cube
- 1 tsp cumberland sauce
- 2 rashers excellent bacon
- 1 savoy cabbage
- 100g (31⁄2oz) butter
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