Wash out liver (creek water is fine) and inspect for parasites (like ringworms). If liver is not desired, tenderloins are easy to access when carcass is hanging to ripen meat. Cut into thin scallopini.

In a cast-iron pan, render speck until crisp. Set aside, saving fat. Brown garlic into chips; set aside. Sauté shallots in speck fat (add oil if needed); remove from pan. In the same pan, sear liver or scallopini meat in bacon fat or olive oil until medium-rare. Set meat aside; save drippings. Sauté the porcinis in olive oil and season with salt, pepper, parsley, thyme, and lemon zest. Set mushrooms aside. Deglaze pan with wine. Add berries, season with salt and pepper, and allow liquid to reduce. Add balsamic syrup; finish by adding cold butter. Liquid should be saucy consistency. Return drippings from meat and mushrooms to the pan and remove from heat.

Brush bread with olive oil and grill over an open flame. Toss greens with vinaigrette. Smear mustard on grilled bread. Top with tossed greens. (Optional: Add small, blistered heirloom tomatoes.) Top greens with liver or meat scallopinis. Add porcinis. Drizzle with huckleberry ragout. Finish with crisp speck and garlic chips.