Venison liver wrapped in bacon with onion and balsamic sauce

Ingredients for 4 servings:

• 500 g liver(s) of roe deer, fallow deer or wild boar
• 12 slices of bacon
• 1 tbsp clarified butter
• 2 onions
• 250 ml Game stock
• 2 tbsp balsamic vinegar, mild, good quality
• salt and pepper
• Sauce thickener, dark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Liver of roe deer, fallow deer or wild boar

Skin the liver, remove the tubes, and cut into approximately 4 x 4 cm pieces. Wrap each cube in bacon. Cut the onions into half-moons. Heat the clarified butter in a pan and fry the liver pieces on all sides for about 4 minutes. Remove from the pan and set aside. Sauté the onions in the remaining frying fat until softened. Deglaze with game stock and thicken with a sauce thickener. Add the balsamic vinegar to the sauce and season to taste with salt and pepper. Return the liver pieces to the sauce and heat through. Mashed potatoes and Brussels sprouts go perfectly with this dish.