Preperation:
- Servings: 4
- Difficulty: 1 of 5
-
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.
Recent Recipes:
1/3 pound (150 grams) venison liver, cut in approximately ½ –inch (1 ½ centimentre) slices
1 tangerine, peeled and segmented
1 tablespoon butter
1 teaspoon sugar
Sea salt and pepper to taste
Thin slices of toast (or crackers)
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