Venison liver with chicory

Ingredients for 2 servings:

• 300 g game liver (roe deer, venison, wild boar)
• 2 chicory plants
• 2 tbsp powdered sugar
• 60 g butter
• 100 ml dry vermouth
• 50 ml water
• salt and pepper
• Oil for frying
• 40 g tomatoes, dried in oil
• 6 sprigs of fresh thyme

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with a caramelized vermouth sauce

Clean and quarter the chicory. Clean and slice the liver. Caramelize the powdered sugar in a wide saucepan. Deglaze with 40g butter, vermouth, and water. Add the chicory, salt, and pepper. Cover the pan, turn off the heat, and let the chicory simmer in the residual heat for about 15 minutes. Meanwhile, slice the sun-dried tomatoes. Heat the oil in a pan and fry the liver pieces. Then add the butter, tomato strips, and thyme, and fry the liver for 6-8 minutes. Baste the liver with the cooking fat occasionally. Season the liver with salt and pepper just before cooking. Serve with boiled potatoes or mashed potatoes.