Pan-Fried Venison Liver with Caramelized Tangerine

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

⅓ 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)

PREPARATION:

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

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

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

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