Italian-style venison liver

Ingredients for 4 servings:

• 400 g liver(s) (wild game liver)
• 2 tbsp flour
• 4 tbsp olive oil
• 120 g bacon (rib bacon)
• 2 onions
• 3 garlic cloves
• 2 bay leaves
• 3 tomatoes
• 6 tbsp parsley, chopped
• 1 sprig(s) thyme, fresh
• 150 ml dry white wine
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Venison liver, fallow deer liver or venison liver

Clean and skin the liver. Cut into finger-thick strips about 4 cm long. Dice the rib bacon. Peel and dice the onions and garlic. Blanch the tomatoes, skin them, and dice them. Season the liver strips with pepper and coat them in flour. Heat the oil in a pan. Fry the bacon, onions, and garlic with the bay leaves until translucent. Then add the liver cubes and fry briefly so they are heated evenly all over. Place everything in a bowl and set aside. Now add the diced tomatoes to the pan with the picked thyme and the white wine until thickened. Finally, return the liver strips to the pan with the bacon and onions, heat through, and stir in the parsley. Season with salt and pepper. Serve with mashed potatoes or polenta.