Deer Liver With Pancetta

Preparation:

Preparation: Wash the liver under running water, dry it and gently remove the skin that covers it. Melt the butter in a pan that can go over the heat and brown the liver over high heat on all sides. Remove the liver from the container and fry the sliced onion and 50 g of bacon cut into strips in the same sauce. Distribute the apple cut into wedges on the fried, place the liver on top, and sprinkle with freshly ground pepper and sage leaves. Cover the surface of the liver with the bacon slices, overlapping them slightly. Cover the dish with a sheet of aluminum foil and cook in the oven at 200 degrees for about an hour. The slices of bacon in which the liver is wrapped make it particularly tasty, therefore there is no need to add salt. At the end of cooking, remove the liver from the pan, pour in the game stock and let it reduce until the cooking stock has reached the desired density. Cut the liver into slices and serve with the apples and the sauce. The most suitable side dishes for this dish are stewed onions, mashed potatoes or potato croquettes.