Venison liver with juicy apples

Peel the onions and cut into 0.5cm thick rings. Turn in flower, remove the excess, and fry in olive oil over medium heat until golden brown. Now, remove the core from the apples and cut the apples into 1cm thick slices. Fry in foaming butter over high heat until crunchy and golden brown, then set aside. Turn the liver slices in flour, remove the excess, and fry in clarified butter for approx. 1 minute per side. Place the liver on a plate and season with salt and pepper. Deglaze the pan with a generous shot of Calvados and flambé the alcohol off.
Arrange the liver with the apple and onion rings as well as the gravy on a plate, garnish with cranberry jam and parsley leaves. This dish goes wonderfully with celery root mash.v