Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Venison offal breakfast.

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    Venison offal breakfast.

    Post  Admin on Wed Feb 20, 2013 12:39 pm

    You need ..

    1 deer liver
    1 deer heart
    2 deer kidneys
    3 tbsp seasoned flour
    60 g butter
    10 rashers bacon
    3 eggs
    50 ml red wine


    1. Slice the liver and the heart in half. Trim the heart into smaller, equal-sized pieces.

    2. Roll the kidneys, liver and heart pieces in flour to coat them.

    3. Melt one tablespoon of the butter in a large frying pan set over a moderate heat and fry the bacon until crisp. Transfer to a large plate and keep warm.

    4. Add a second tablespoon of butter to the pan and fry the eggs. Transfer to the same plate as the bacon and keep warm.

    5. Add a further tablespoon of butter and fry the kidneys and heart for 1 minute.

    6. Add the liver and fry for 10 seconds.

    7. Stir in the red wine and continue cooking for a further 5 seconds. Transfer the liver, heart and kidneys to the same plate as the bacon, leaving the red wine in the pan.

    8. Roll the remaining butter in a little seasoned flour and add this to the red wine. Cook for 10 seconds or so, until the juices have thickened. Pour over the meat plate and serve at once.



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