Recipe for white-tailed deer liver streaked with bacon and roasted eggplant
A recipe from the Bravejack team
Preparation time: 10 minutes
Cooking time: 45 minutes
- 1 deer liver
- Bacon strips
- 1 eggplant
- 2 cloves of garlic
- 1 medium yellow onion, cut in 4
- 1/2 bunch of chopped flat parsley
- 1/2 bunch of fresh chopped thyme
- Leaves from1 sprig of fresh rosemary
- 30 ml (2 tbsp.) of vegetable oil
- Salt and pepper
- Start an outdoor fire or simply preheat oven to 350°F.
- Place already scoured eggplant on aluminium foil with a spoonful of oil and some mixed herbs for aroma.
- Hermetically seal and place in a corner of the fire where the heat is gentle for 30 minutes while turning it often to distribute the heat and cooking action or place it in the oven on a rack for the same amount of time.
- Once the cooking process is complete, set aside to let it thoroughly roast.
- Score the liver to open it like a book.
- Add salt and pepper, then add half of the herbs and fold.
- On a sheet of waxed paper or on plastic film, cover with strips of bacon so as to wrap the liver. Roll the roast tightly, then tie it.
- When the liver is rolled, prepare a solid cast iron pan on the fire and add butter and oil. Once it is foaming, add the liver roast and brown it on all sides.
- Meanwhile, remove all pulp from the cooked eggplant and set aside.
- In a small saucepan, put some oil and sauté the onion and chopped garlic, making sure to avoid overly browning. Add the eggplant pulp and remaining herbs, then adjust the seasoning.
- When the liver is cooked (about 15 to 20 minutes depending on the size), let it sit for a bit before cutting.