Recipe for white-tailed deer liver streaked with bacon and roasted eggplant

A recipe from the Bravejack team

Portions: 4
Preparation time: 10 minutes
Cooking time: 45 minutes

Ingredients

• 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

Preparation

1. Start an outdoor fire or simply preheat oven to 350°F.
2. Place already scoured eggplant on aluminium foil with a spoonful of oil and some mixed herbs for aroma.
3. 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.
4. Once the cooking process is complete, set aside to let it thoroughly roast.
5. Score the liver to open it like a book.
6. Add salt and pepper, then add half of the herbs and fold.
7. 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.
8. 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.
9. Meanwhile, remove all pulp from the cooked eggplant and set aside.
10. 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.
11. When the liver is cooked (about 15 to 20 minutes depending on the size), let it sit for a bit before cutting.