Roe deer liver
While in Germany I ate a lot of “bush meat”. This is because some of my friends practice hunting as a hobby.
Hunting in Germany is very much steered by tradition. One of these traditions is that when a roe deer was shot, the liver needs to be eaten the same evening or right after the kill. There is nothing better than a fresh liver.
This is what we had at the home of my friend Uli in the “Muensterland”, a German agricultural region north and west of the Ruhr, the old industrial heartland of Germany. Uli’s mother Doris prepared such a fresh roe liver for us for breakfast. It is usually served with onions (and some people add optional apple). Unfortunately, my photo of the dish with the onions did not work out. Above you’ll find just the liver in the pan. I can only say: super delicious.
Since we consumed the liver in the morning, we did not have wine with it. A characterful Riesling wine would always go with it, but also a Pinot Noir could be a good choice of wine. Thank you aunt Doris for this delicious meal.