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  • Pan-Fried Venison Liver with Caramelized Tangerine
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    When serving liver it is always nice to contrast with something sweet and a little tart, in this case caramelized tangerine sections. You can also substitute veal liver for the venison.
    By Tellus Works

    Pan-Fried Venison Liver with Caramelized Tangerine

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    Servings: 4
    Difficulty: 1/5

    PREPARATION:

    • 1

      In a hot skillet, heat the butter until frothy and light yellow. Add the liver pieces, seasoning as you do so.

    • 2

      Fry for 45 to 60 seconds on each side. Transfer liver to a plate and set aside.

    • 3

      Sprinkle the skillet with sugar, add tangerine, and fry until gently caramelized on both sides.

    • 4

      Arrange liver, tangerine and a small pinch of sea salt on crispy toast.

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  • Servings: 4
    Difficulty: 1/5

    PREPARATION:

    • 1

      In a hot skillet, heat the butter until frothy and light yellow. Add the liver pieces, seasoning as you do so.

    • 2

      Fry for 45 to 60 seconds on each side. Transfer liver to a plate and set aside.

    • 3

      Sprinkle the skillet with sugar, add tangerine, and fry until gently caramelized on both sides.

    • 4

      Arrange liver, tangerine and a small pinch of sea salt on crispy toast.

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