Traditional Cardigan Venison Liver & Onions

Fry bacon strips in a large pan until crispy; remove and keep warm. In the same fat, sauté plenty of sliced onions until golden and caramelized.

Dredge venison liver slices in seasoned flour. Fry in the pan for 1–2 minutes per side—do not overcook, it should be pink in the middle.

Serve the liver atop the onions, topped with the bacon slices. A savory, nutrient-rich dish from Cardigan.