Ingredients: 2 fresh venison livers 90g butter 1 minced onion 30g flour 1 cup red wine 30g mushrooms (sliced) juice of 1 lemon 1 tablespoon marula jelly 20g green peppercorns seasoning to taste Method: Slice the liver very thinly. Marinate for 3 hours in red wine, peppercorns and marula jelly. Fry the onion for 1 minute in butter. Add the liver and cook each side for about 1 minute. Remove the liver and keep warm. Sprinkle the pan with flour and stir. Add the marinade and stir well to form a smooth sauce. Add the mushrooms and simmer until fairly thick. Add the lemon juice and season to taste. Place the liver in the sauce and heat briefly. Serve hot.

Bestanddele: 2 vars wildslewers 90g botter 1 gemaalde ui 30g meelblom 1 koppie rooi wyn 30g sampioene (gesny) sap van 1 suurlemoen 1 eetlepel maroelajellie 20g groen peperkorrels geurmiddels na smaak Metode: Sny die lewer in dun strokies. Marineer vir 3 ure in rooi wyn, peperkorrels en maroelajellie. Braai uie vir 1 minuut in botter. Voeg lewer by en kook vir 1 minuut aan elke kant. Haal lewer uit en hou warm. Sprinkel meel in pan en roer. Voeg marinade by en roer goed om 'n gladde sous te vorm. Voeg sampioene by en prut sous tot taamlik dik. Voeg suurlemoensap by en geur na smaak. Sit lewer in sous en verhit vinnig. Bedien warm.