Venison Liver with Wine Sauce

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

This recipe is from Chef-patron David Wilson of the Peat Inn, Fife. By preference he would use roe deer liver which has a mild delicate flavour - much appreciated in central Europe. The liver of the red deer has a stronger flavour but can be used in the same way.

Ingredients

Method