I was having a think and as I have to pop around to see a mate of mine and he will more than likely have some fresh roe liver (May being the start of the roebuck season)
So here is my way of doing it.
Ingredients
600 g Roe buck liver cleaned of all skin, blood vessels and gristle
Nutmeg
Oil
2 shallots chopped
½ tspn of chopped fresh thyme
½ tspn of chopped fresh rosemary
80 g of butter
1 tbl spn Parsley
chopped fine
100 g Goose fat
200 g onions finely chopped
2 tbl spn sugar
1 tbl spn of honey
100 ml White wine
100 ml Apple juice
200 g diced apples
Salt
Pepper
Methology
Apple compote
Heat the goose fat and fry the onions until they are translucent but not taken on colour add a pinch of salt, the sugar and honey, turn the heat down low and add bit by bit a splash of wine and a splash of apple juice, the onions should turn into a pulp (about 1 hour), now add the apple pieces and cook this until they soften, add S&P to taste. Remove and set aside.
Slice the liver into fine strips, S&P and a dust with the nutmeg. heat the oil (spitting hot) quickly seal the outside and turn the heat down add the shallots, rosemary and thyme, fry for short time in the still hot oil. Tip into a sieve, drain. In the mean time heat the butter until it foams, add the contents of the sieve to the pan, quickly sauté add the chopped parsley; serve on a bed of the apple compote.
A mash or Spätzle go with it very nicely as does red cabbage.
I make the compote ahead and store in jam jars ready to use in a lot of game recipes and sauces.
Roebuck liver with marinated damsons and Jerusalem artichokes and artichoke chips.
500 g damsons.
1.5 L of red wine vinegar
250 g of brown sugar
½ stick cinnamon
15 g piece of root ginger peeled and finely sliced
1 bay leaf
5-6 black pepper corns
About 400 g prepared roe deer liver
Salt
Milk
Rape oil
A small handful of thyme
5 juniper berries
Flour
Butter for frying
Pepper out of the mill
250 ml of a good home made game stock.
A bit of salted butter for the sauce.
For the Jerusalem artichoke puree
400 g Jerusalem artichokes
Salt
40 g butter
3 tsp of crème fraiche
For the chips
2 Jerusalem artichoke tubers, peeled and finely sliced on a mandolin placed in a bowl of cold water
Fat to deep fry
Salt.
For the marinated damsons
Boil the vinegar, brown sugar and all the spices together remove scum, turn off the heat, add damsons and leave over night
Next day boil it up again, until the skins of the damsons start to split. Remove from liquid set aside and boil the liquid until it turns into syrup.
Divide the damsons into kilner jars Strain the warm syrup through a sieve on top of them.
You now have a supply of marinated damsons to use now and for later.
Liver
Place the liver in a shallow dish cover completely with lightly salted milk. Leave for about 5 hours.
Remove, dry and cut into 1 cm thick slices
Heat oil in a frying pan
Add the thyme and juniper berries
Dust the liver with the flour (put the flour in a plastic bag add the liver and shake)
Heat the rape oil, quickly brown the liver on both sides pour off the oil add the butter and sauté a little ( the liver should still be nice and pink or red if you are like me)
S&P, remove and set it aside on a plate
Add a jar of your marinated damsons to deglaze the pan.
Add the game stock bubble up and add the butter in pieces to give it a nice shine.
Jerusalem artichoke puree
Place the tubers on a baking tray covered with salt
And place in a 200 degree oven for 50 mins to 1 hour.
Peel the still warm tubers and crush with a fork add the butter and mix well add the crème fraiche and mix to a puree.
Remove the chips from the water pat dry and deep fry until golden brown, add salt to taste.
To serve place the puree in the middle, top with a couple of slices of liver place the sauce around and top with some chips.
You can also do this with Celeriac puree
Or Champ
Or a potato and turnip (Swede for the southerners) mash
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