Roasted liver of Cerf de Boileau with brandy ice cider sauce

Yield:  Makes eight to ten 4oz servings


  • 1 Cerf de Boileau venison liver
  • ½ tsp Four-Spice mix*
  • ½ cup Brandy Ice Cider (Pomme de glace au Brandy)
  • 1 chopped French shallot
  • 1 ¾ cup Demi-glace
  • 3 tbsp butter
  • salt and pepper to taste



Preheat oven to 220°C (425°F). Truss the liver with twine, giving it the shape of a roast. Place the venison in a roasting pan.  Season with salt, pepper, four-spices* and drizzle with 30 ml (2 tbsp) of ice cider.  Bake for 10 minutes at 220°C (425°F). Reduce heat to 160°C (325°F) and bake for 15 minutes. Remove from roasting pan to heated serving plate and cover with aluminum foil.
Deglaze the roasting pan with the remaining ice cider and flambée. Add the chopped shallot and demi-glace.  Allow to reduce a few minutes. Pour the sauce through a strainer into a sauce pan. Bring the sauce to a boil and whip in the butter. Remove the twine from the roast, slice and serve with sauce.

Presentation suggestion:

Serve with a mixed salad and green vegetables

*Four-Spice Mix


  • 2 tbsp white peppercorns
  • ¼ tsp freshly grated nutmeg
  • ½ tsp (about 12) whole cloves
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger



Put all of the ingredients in a spice mill or blender and process until evenly  ground. Store in a cool, dark, dry place.

Sara Lydiatt