Just finished sitting down the a plate of devilled liver and mash.. Yum yum
Thinly sliced fresh venison liver.
Coat in seasoned flour (plain flour with mustard powder, black pepper and salt).
Fry in a little butter for a couple of minutes.
Put in a couple of good splashes of Worchestershire sauce.
Add a little stock to make your sticky gravy / sauce.
Enjoy with mash or on toast as a late breakfast.
Win Mod 70