Venison liver with chanterelles

Serves 4

I was given a muntjac liver a few weeks ago by Darren Brown at Shellseakers as he regularly shoots game when he's not on the sea bed diving for scallops. Game liver is unfortunately not eaten often in the UK but if the opportunity ever arises, I would highly recommend it. Calves' liver is one thing, but the liver from a young deer is even more luxurious and should be cooked with simple loving care. I've served it here with champ and chanterelles, but you could use any seasonal mushrooms. This prize piece of offal is not the kind of thing you can always get from your high street butcher, so unless you know a game keeper or someone who shoots, you might have to substitute calves' liver after all.

4 slices of venison liver weighing about 100-120g each and cut to about 3/4cm thick
1 clove of garlic, peeled and crushed
150g butter
150-200g chanterelles
1tbsp chopped parsley
Salt and freshly ground black pepper

I suggest you use two pans at once here, because the liver and chanterelles are going to take a few minutes to cook and you don't want to overcook either. Heat two large frying pans; put one-third of the butter in one and the rest in the other. Season the liver and cook for about a minute and a half on each side on a high heat in the pan with less butter. Add the garlic to the other pan and stir for a few seconds then add the mushrooms, season, add the parsley and cook for a minute or so. Spoon the mushrooms over the liver to serve.

Mark Hix is opening the 2007 Aldeburgh Food and Drink Festival at 10am on Saturday 29 September (www.aldeburghfoodanddrink.co.uk)