Venison Liver with Puréed Peas from The Game Cookbook by Clarissa Dickson Wright and Johnny Scott
This is a very simple way of serving venison liver, but slightly different. I think it works rather well.
Ingredients
- 1 pound, 10 ounces peas, fresh, frozen, or canned
- salt and pepper
- ½ cup seasoned flour: salt, pepper, dried mustard, and a little cayenne pepper
- 3 tablespoons light cream
- butter
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