Click on the image, above to submit to Pinterest.
Pan-fried Venison Liver with Onions and Mustard Mash
Pan-fried Venison Liver with Onions and Mustard Mash is a traditional British dish of fried venison liver and onion served with a potato, parsnip and carrot mash flavoured with wholegrain mustard. The full recipe is presented here and I hope you enjoy this classic British version of: Pan-fried Venison Liver with Onions and Mustard Mash.
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Serves:
2
Rating: 
Tags : Game RecipesVenison RecipesVegetable RecipesBritish Recipes
This is a classic winter dish made with farmed venison liver (lamb's liver or calf liver would also work well). It's a thrifty meal but with impressive colour and flavour.
Ingredients:
200g (7 oz) parsnips, peeled and cut into wedges
200g (7 oz) carrots, scraped and cut into wedges
300g (2/3 lb) potatoes, peeled and cut into wedges
50ml (15 cup) semi-skimmed milk
2 tsp wholegrain mustard
1/2 tbsp unsalted butter
1 tsp rapeseed or vegetable oil
1 large onion, thinly sliced
1 fresh bay leaf
½ tsp caster sugar
250g (9 oz) Liver (venison, lamb, calf)
1 tsp sherry vinegar
Method:
Boil the parsnips, carrots and potatoes in salted water for about 15-20 minutes, until tender. Drain and return to the pan. Add the milk and mash until fairly smooth, then season and stir in the mustard. Cover and set aside to keep warm.
Meanwhile, melt the butter and oil together in a large, lidded frying pan. Add the onion, bay leaf and sugar. Season with salt, cover and sweat down over a low heat for 15 minutes, stirring occasionally. If the onions start to look dry, add a splash of water. Increase the heat to turn them golden, if needed.
Season the liver liberally. Push the onions to one side of the pan, then add the liver and fry for about 1-2 minutes each side until bronzed. Remove from the heat and immediately add the sherry vinegar and 1 tbsp water. Cut the liver in half. Divide the mash between 2 plates and top with the liver, onions and any pan juices.
This is delicious accompanied by seasonal greens and extra mustard on the side.
