Clarissa Dickson Wright, Johnny Scott

Venison Liver with Puréed Peas

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Game Cookbook
The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

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

Method

Cook the peas and purée them until they are almost smooth. Add the cream and season with salt and pepper.

Slice the liver finely, and toss in seasoned flour. Heat a little butter in a heavy pan and quickly sauté the liver so that it is still pink.

Put the peas on a dish, lay the liver slices on top, and pour the pan juices over them.