Doe Liver in the Bacon Pan

Skin the venison liver, cut away the exit of the bile ducts. Cut the liver into slices about 2-3 cm thick. Remove peel from apples, cut out core, cut apples into rings. Soak them in vinegar water (so that they do not turn brown).

Skin onion, cut into rings with slicer. Spread pan with breakfast bacon overlapping. Place a layer of apple rings on top of this. Spread evenly on these slices of liver and season with grated nutmeg and marjoram.

Spread onions evenly on top of the liver pieces, place more liver slices on top of these, season with nutmeg and marjoram. Place remaining apple and onion rings on top and cover with remaining slices of the breakfast bacon. Put lid on and cook at not too high temperature.

Before serving, season pan contents with pepper and salt.

Hints: To prevent the salt in the bacon from making the liver hard, always place a layer of apple or onion rings, or both, between the bacon and the slices of liver. During the cooking process, the liquid that accumulates in the frying pan may turn reddish due to the curing salt contained in the breakfast bacon.

Tip: If too much liquid has accumulated in the frying pan, bind it with a small amount of potato flour dissolved in cold water.

Serve: Mashed potatoes, leaf salad

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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