Venison Calf’s Liver with Bread and Apple Pancake

Briefly wash the deer calf liver under running water, dry well and cut into small, thin slices (shred).

Soak in buttermilk for approx. 1 hour, then drain well in a sieve.

In the meantime, fry the finely chopped onions in the nut oil until golden brown.

Add the liver and fry briefly and hotly over a high heat, dust with the flour and season with salt and pepper.

When the flour has browned a bit, deglaze with the apple juice and add some vegetable stock if needed.

Now add the game jus, season with the fruit brandy and serve immediately (this must be done quite quickly, otherwise the liver will become hard).

For the Schmarren, slice the bread and the apples.

Whisk the egg yolks with the milk, add a pinch of salt and nutmeg and pour over the buns.

Leave to stand for a short time.

Beat the egg whites until firm and fold into the bread mixture.

Heat the butter in a frying pan until not too hot, pour in the mixture and bake over low heat, covered, until golden brown on both sides.

Remove the lid, tear the dough with two forks and finish baking the pieces briefly while stirring.

Serve on warmed plates with the liver.

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