Heat oven to 200C/180C fan/gas 6.
Place a large frying pan over a high heat
and, when hot, add the dripping or lard.
When it’s melted, add the liver. Let the
liver brown well on each side, sprinkling
it with some seasoning as it cooks.
When the liver is browned, transfer it to
a roasting tin. Sprinkle it with the shallot
and put it in the oven for 20-25 mins.
When the liver is firm to the touch, or
registers 55C on an electric cooking
thermometer in its thickest part, remove
it from the oven and set it to rest in a
warm place, lightly covered.
While the liver cooks, prepare the
mushrooms. Brush them to remove any
grit or soil. Place a large saucepan over
a medium-high heat and add the olive oil
or butter. Cook the mushrooms with a
little seasoning so that they brown a little
and all the liquid evaporates. Add the onion and garlic to the pan and reduce
the heat to medium. Continue to cook
until the mushrooms begin to soften,
then add the thyme and sage. Stir
together well, then add the Sherry
and white wine.
Turn the heat to high and boil the
juices so that they reduce by half.
Add the stock and repeat. When the
juices in the pan are reduced and slightly
thickened, add the cream and stir to
combine. Taste the juices and correct
the seasoning if required.
When the liver has rested, slice it thinly
and serve immediately, topped with the
mushroom ragout, on warm plates.