Shredded Venison Liver with Apple-Onion Confit

For the sliced venison liver with apple-onion confit, first prepare the confit. For this, heat the goose fat and sauté the onions in it without letting them take color.

Add salt, sugar and honey and bring to a gentle boil at low temperature. Add white wine and apple juice alternately in small amounts and cook for about 1 hour until the onions are soft.

Finally, add the apple pieces and simmer briefly. Season to taste with salt and freshly ground pepper.

Cut the deer liver into narrow strips. Season with salt, pepper and nutmeg and fry in hot oil. Add the shallots, thyme and rosemary and fry briefly. Drain everything in a sieve.

Foam the butter, sauté the liver strips briefly once more and sprinkle with the parsley. Garnish the sliced venison liver with apple-onion confit and serve.

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