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Deer’s liver with mushroom and fried bread



  • 1.

    Heat 2 tablespoons of oil in a large pan and sauté the shallots for 5 minutes. Add the pancetta, wild mushrooms and wild garlic to the pan. Cook for 5 minutes, until the pancetta has turned lightly golden and crisp at the edges. Tip everything on to a warm plate and keep warm.

  • 2.

    In the same pan, add the remaining oil and heat over a moderate heat.

  • 3.

    Once the oil starts to smoke, quickly add the liver and fry it for a minute or two until nicely browned underneath. Season the slices as they cook, then flip over, sprinkle over the sage and cook on the other side. Don't overcook them - they should be nice and brown on the outside and pink and juicy in the middle.

  • 4.

    Meanwhile, heat up a generous glug of oil in another pan. Fry the slices of bread in the oil until golden and crispy on both sides.

  • 5.

    When ready to serve, drain the liver and bread on kitchen paper and divide between four warmed plates. Spoon the mushroom, pancetta and wild garlic next to the liver and serve straight away.


Copyright © Gordon Ramsay

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Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Deer’s liver with mushroom and fried bread.


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