When I went on a shooting trip to Estonia afew years ago I was served up the liver of the wild boar I shot and I liked it so much I asked the chef what he'd done with it. As I didn't have quite all the ingredients to hand for my muntjac liver the other day I substituted a couple of bits and still came out with a very nice dish. Here goes, to serve 2.
Venison liver x 1/2
2x cloves garlick
Olive oil for frying.
Chicken gravy granules
Finely chop the onion, and slice or chop the mushrooms.
Crush and chop the galick cloves
Cut the liver into fairly thin strips.
Make up about 1/4 pint of chicken gravy.
Put the olive oil in a frying pan and heat until at frying temperature. Add the onions and garlick to the pan and fry until the onions are just starting to colour.
Add the strips of liver, and a good dose of paprika.
Fry until the liver is almost cooked and then add the mushrooms and chicken gravy.
Simmer until the mushrooms are cooked and the gravy has thickened a bit before adding about 2 teaspoons of creme fraich and allowing the sauce to heat up again but not boil.
Serve with chips or diced, deep fried potatoes