Venison liver with caramelised onion and fennel bulb
Photo by Tamara West
- Finely slice onion and fennel. Saute in a hot pan with a little olive oil and rosemary, tossing frequently to soften and caramelise. Add a big splash of white balsamic vinegar during the cooking, and season to taste.
- Soak venison liver in red vermouth (Martini Rosso) overnight. Drain and dry liver, and slice into even-sized pieces. Lightly dredge in seasoned flour, and saute in foaming melted butter until coloured all over. Remove and rest for a minute or 2.
- Slice the liver and serve with a spoonful of the onions (over freshly cooked polenta, if you're so inspired).
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