Recipe: Venison Liver seared to perfection and served with a creamy peppercorn sauce

RECIPE & PHOTO BY CAMERON TAIT

Liver may be one of the most overlooked edible parts of wild deer, and that’s a pity. Not only is it rich and distinctly flavourful, venison liver is also packed with iron and essential vitamins. And nothing beats that classic dish of liver and onions, in this case prepared with a creamy onion, peppercorn and bacon sauce. Perhaps best of all, this traditional delicacy reflects hunting’s deeply rooted nose-to-tail philosophy, where nothing from the animal goes unused. Serves 4

• 4 6-oz liver portions
• 2 cups milk
• 3 cloves garlic
• Kosher salt and pepper, to taste
• Flour (for dredging)
• 1/4 cup salted butter

SAUCE

• 6 slices bacon, rough chopped
• 2 yellow onions, thinly sliced
• 1 tbsp whole black peppercorns
• 4 cloves garlic, chopped
• 1½ cups cold water
• 1 cup red wine
• 2 x 25-gram packets Club House brown gravy mix
• ½ cup heavy cream
• Kosher salt, to taste

1. Trim away any skin, sinew or veins from the liver, then slice the four portions into half-inch pieces. Place the pieces in a container with the milk and whole cloves of garlic, and refrigerate overnight.
2. The following day, remove liver from milk, pat dry and set aside.
3. For the sauce, place a heavy-bottomed pot on medium heat, then add the bacon and sweat for five minutes before adding the onions, peppercorns and garlic. Cook slowly until the onions are golden brown, stirring often to prevent burning (approximately 45 minutes).
4. In a mixing bowl, thoroughly whisk the water, red wine and gravy packs together to remove any clumps before adding to the pot with the bacon and onion mixture. Reduce heat to a simmer, then add the cream and adjust the seasoning.
5. Season the liver pieces with salt and pepper, then dredge in flour and pat off any excess. Add half the butter to a large fry pan on medium heat, then add half the dredged liver. For medium doneness, cook for approximately three minutes or until the liver is light golden brown, then flip over and cook for one to two more minutes. Remove and set aside, then add the remaining butter and liver to the pan and repeat the process.
6. Return all the liver pieces to the pan, pour the warm sauce over top and bring to a simmer. Sprinkle with chopped parsley and serve immediately with buttered peas.

FOR THE GLASS

This Cabernet Franc from the Okanagan Valley, B.C.’s Tinhorn Creek winery boasts flavours of dark cherry, ripe blueberry and black plums, complete with lively tannins and acidity—a perfect pairing for this savoury liver dish.