Deer Liver with Vinegar Plums and Jerusalem Artichoke Puree

For the pickled plums, boil the vinegar and spices together and skim. Soak the plums in it for one night. The next day, boil them together until the skin cracks. Take out the plums and boil the broth to a syrup. Put plums in a canning jar form, cover with the warm syrup and seal.

Vinegar plums can be used on the spot or stored in a cool place.

Wash the deer liver, peel off the skin and soak in lightly salted milk for four to five hours. Remove, dry with kitchen roll and cut into 1cm thick slices.

Heat oil in a frying pan. Add thyme sprig and juniper berries, turn liver lightly in flour to the other side, roast briefly on both sides in the hot frying pan and then add butter. Season lightly with salt and pepper and remove the liver together with the spices and keep warm.

Add the pickled plums to the frying pan and glaze with their own juices, extinguish with a little bit of vinegar stock. Add the game jus, cook and add the salted butter with the mixer.

For the Jerusalem artichoke puree, place the Jerusalem artichokes on a baking tray covered with rock salt and bake at 200 °C for about 50 min.

Peel the Jerusalem artichokes and mash them with a fork. Add the butter flakes and mix with the fresh cream while still warm.

For the Jerusalem artichoke chips, remove the skin from the Jerusalem artichokes.

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