Venison liver with apple and onion confit

Ingredients for 2 servings:

• 600 g venison liver(s)
• 2 shallots, finely diced
• 1 tsp thyme, fresh, chopped
• 1 tsp rosemary, fresh, chopped
• 80 g butter
• ½ bunch parsley, chopped
• 100 g goose fat
• 200 g onion(s), finely chopped
• 2 tsp sugar
• 1 tsp honey
• 150 ml white wine (e.g. Chardonnay or Pinot Blanc or Pinot Gris)
• 150 ml apple juice, without cloudiness
• 200 g apples, sweet, finely diced
• Salt
• pepper
• nutmeg
• vegetable oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the apple and onion confit, heat the goose fat in a pan and briefly fry the onions without browning. Reduce the heat. Add a little apple juice, a little salt, the sugar, and the honey, and continue to simmer over low heat. Alternately add small amounts of white wine and apple juice, reducing each time until the onions are quite soft (takes about 40 to 50 minutes). Then add the diced apples with the remaining white wine and apple juice; cook briefly until they are soft but not completely dissolved. There should still be enough liquid left to coat the liver well. Season with salt and pepper. Remove the skin and nerve fibers from the venison liver. Cut into fine strips and fry in hot vegetable oil in a pan until crisp. Then reduce the heat slightly. Add the shallots, thyme, and rosemary and fry briefly. When the shallots are nice and translucent, drain everything in a colander. Foam the butter, briefly sauté the liver strips again, and season with salt, pepper, and nutmeg. Sprinkle with parsley and serve immediately. Spoon the apple and onion confit over the top. Serve with fresh, crusty farmhouse bread, some good fried potatoes, or a not-too-sour salad. Don’t forget the white wine to drink! Tip: Since the cleaned liver is ready in about 10 minutes, you should start frying the liver at the latest when you add the apple pieces to the confit. Depending on the type of apple, adjust the addition time carefully so that the pieces don’t turn into applesauce, but still melt in your mouth.