We talked the other day about the venison you had bought - where on earth did you get it? And buying venison liver is pretty brave. I've never cooked venison liver - we used to feed it to Pepper the Wonder Dog and I don't care much for live in general except the fatted variety.
So I said marinate the liver like I would do tuna steaks - seems to me the texture is about right and dry like good tuna.

And you did this: Lightly seasoned flour, high heat, fried the steaks for about 2 mins each side in olive oil. Rare and delicious. Added the liver (marinated for a day in lemon juice, olive oil, rosemary and garlic) about half way through. Very nice. Still quite livery but a nice contrast with the steak.  Deglazed with red wine, beef stock and some redcurrant jelly. Served with oven roasted new potatoes and carrots.

Sounds opulent and your gravy sounds divine - where do you keep all those ingredients in your tiny kitchen??
In the freezer we have some venison burger meat and perhaps some mystery parcels which must be quite old. As long as one of them isn't Guido...
I looked for venison liver images online and most looked quite revolting (and many are for dog food) the most appetizing one was from a slimming journal - really??
I have a project - or a continuation of a project, which is to empty the large freezer.
More later

Mama