Venison liver with caramelised onion and fennel bulb

Tamara West

Ingredients

1 small	Onion
1	Fennel bulb
1 serving	Olive oil
1 sprig	Fresh rosemary
1 splash	White balsamic vinegar
300 g	Venison liver (Main)
¼ cup	Red vermouth
1 serving	Seasoned flour
1 serving	Butter

Directions

1. Finely slice onion and fennel. Saute in a hot pan with a little olive oil and rosemary, tossing frequently to soften and caramelise. Add a big splash of white balsamic vinegar during the cooking, and season to taste.
2. Soak venison liver in red vermouth (Martini Rosso) overnight. Drain and dry liver, and slice into even-sized pieces. Lightly dredge in seasoned flour, and saute in foaming melted butter until coloured all over. Remove and rest for a minute or 2.
3. Slice the liver and serve with a spoonful of the onions (over freshly cooked polenta, if you're so inspired).

Check out Warren’s other scary food recipes

• Pressed veal tongues
• Potted rabbit livers
• Popcorn sweetbreads