Pan-fried muntjac liver with creamed mustard, onions and sage thinly sliced 2 tsp English mustard 4 tbsp double cream 5 sage leaves, finely chopped deep-fried sage leaves, to garnish Trim the liver, removing any sinews. Melt half the butter in a heavy-based pan, add the onions and cook gently until soft. Season, then stir in the mustard. Add two to three tablespoons of water and simmer until it has evaporated. Pour in the cream and let it simmer gently, stirring every so often, until it just binds the onions. Finally add the sage. Cover and keep warm. Heat a heavy-bottomed frying-pan until it is almost smoking. Season the liver and brush with oil. Fry for about 20 seconds on each side then serve on the onions, adding the deep-fried sage to complete. Hamish Anderson's wine choice 2009 Vacqueyras, Domaine de la Curnière, Rhône Valley, France £11.99 M&S. The southern Rhône's earthy, ever-so-slightly rustic flavours are great with offal, in particular liver or kidneys. The year 2009 was a beauty in the region, producing wines of immediacy and dark, brambly fruit. Here these attributes are allied to savoury, meaty notes and a welcome grip of tannin to counter the creamy onions.