Ingredients
500g Venison liver
4x15ml spoons of seasoned flour
15ml olive oil
1 onion, sliced
4 rashers of bacon, chopped
400ml beef stock
25g sultanas (optional)
1 apple, peeled and grated/chopped finely
5ml tomato paste
225g rice
Serves 4
Method
Wash and trim the liver, cut it into small pieces and coat with the seasoned flour.
Fry the liver, onion and bacon in the oil until golden brown.
Add the stock to the pan, and bring to the boil, stirring constantly.
Add the sultanas, apple and tomato paste, then simmer (covered) for 20 minutes.
Serve with the rice.
500g Venison liver
4x15ml spoons of seasoned flour
15ml olive oil
1 onion, sliced
4 rashers of bacon, chopped
400ml beef stock
25g sultanas (optional)
1 apple, peeled and grated/chopped finely
5ml tomato paste
225g rice
Serves 4
Method
Wash and trim the liver, cut it into small pieces and coat with the seasoned flour.
Fry the liver, onion and bacon in the oil until golden brown.
Add the stock to the pan, and bring to the boil, stirring constantly.
Add the sultanas, apple and tomato paste, then simmer (covered) for 20 minutes.
Serve with the rice.