Recipe Centre

Fried ostrich liver with cognac

Ingredients
700 g ostrich liver, membrane and bigger arteries removed
125 ml olive oil
5 rashers bacon, cut into smaller pieces
250 ml onion, thinly sliced
250 ml chicken stock
250 ml cream
30 ml crème fraîche or sour cream
50 ml cognac or 10 year-old brandy
balsamic vinegar
marjoram to taste
salt and freshly ground black pepper to taste

Method:
Cut the liver into 5 mm slices. Heat half the olive oil and fry the bacon lightly. Add the onion and stir-fry until translucent. Add the rest of the oil, heat and fry the liver until browned on the outside but still pink inside. Remove from pan and set aside. Heat chicken stock, cream, sour cream and cognac together and boil to reduce the sauce slightly. Add liver mixture and heat through. Season with a good shot of balsamic vinegar, marjoram and salt and pepper to taste. Serve with rice and vegetables. Serves 4.

Recipe From : YOU June 01, 2000

Recipe from YOU : June 01, 2000 See what YOU has in store this month. Subscribe now and save!