Pilaf with venison liver

Ingredients for 4 servings:

• 100 g carrot(s)
• 150 g peas
• 50 g bacon cubes
• 1 m.-sized onion(s)
• 600 ml Game stock
• 4 tbsp olive oil
• 30 g pine nuts
• 300 g long grain rice
• 1 tsp sweet paprika powder
• 1 tsp cumin powder
• 40 g raisins
• 300 g game liver(s) (e.g. from roe deer, venison or wild boar)
• 1 tsp, heaped dill, fresh
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

nice and juicy and something different with liver

Peel the carrots and dice them into small cubes. Dice the onion. Heat the stock. Heat 2 tablespoons of olive oil in a wide pot or pan and sauté the carrots and onions. Add the pine nuts and rice and fry for 2 to 3 minutes. Season with salt, pepper, paprika, and cumin. Stir in the hot stock and bring everything to a boil. Reduce the heat to low and let the rice simmer gently with the lid on for 20 minutes. In the meantime, soak the raisins in a little hot water. Just before the end of the cooking time, stir in the peas and cook them. Rinse the liver in cold water, pat dry, and cut into cubes approximately 2 cm in size. Heat the remaining oil in a pan and fry the liver cubes all over. Add the liver pieces and raisins to the cooked rice and season again to taste. Sprinkle with fresh, chopped dill and serve immediately.