Traditional Cardigan Venison Liver

Fry streaky bacon until crispy, then remove. Sauté sliced onions in the bacon fat until soft and mahogany-brown.

Dust thin slices of fresh venison liver in seasoned flour. Flash-fry for 1-2 minutes per side in a hot pan (do not overcook, or it will be tough).

Top the liver with the onions and crumbled bacon.

A rich, iron-rich woodsman's supper from the Cardigan countryside.