Remove skin from liver, soak thoroughly and cut into thin slices. Cut the bacon into small slices as well. Place a slice of deer liver on each slice of bacon, sprinkle with juniper schnapps, season with salt, pepper and a little marjoram. Cover with a second slice of bacon, roll up and hold together with skewers. Roast the rolls in hot fat in a frying pan, adding onion. Extinguish with red wine and cook until done with the lid closed. Season with pepper, salt and marjoram, add whipped cream. Serve liver rolls with onions and sauce. Serve with buttered toast or white bread as entrée.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!