Liver is food of the gods, man!

Bovine liver, diced and fried to get a surface and then simmered in a really dark brown ale or lager (my preference is pilz) while you add onions, diced carrots, maybe parsnips and potatoes and then another batch of chopped onions five minutes before it's done.

Served with oven-roasted honey glazed root vegetables, lingonberry jam (unsweetened of course!) and a sauce made on meat juice from the liver, rich cream, green pepper and lightly fried chanterelles.

A heavy and tart red wine, or small beer or ginger beer works well as a drink.

For afters, halved pears that's been soaking in brandy (or moonshine or applejack) for a week, together with whipped cream topped with rippled really dark chocolate, and some strong black coffee (brewed in a can, not a machine), with a snifter of your favourite whiskey.