Fried ostrich liver with cognac

Name: Fried ostrich liver with cognac
Yield: 4 servings
Cuisine: Boil
Ingredients: 700.00 g liver ostrich; 125.00 ml fresh chillies 573; 5.00 bacon rashers, chopped; 250.00 ml onion thinly sliced; 250.00 ml stock chicken; 250.00 ml cream; 30.00 ml crème fraîche or sour cream; 50.00 ml cognac or brandy; vinegar balsamic; marjoram to taste; salt and freshly ground black pepper to taste

4 servings

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venison

By Food24 November 03 2009

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Ingredients (11)

700.00 g	liver — ostrich
125.00 ml	fresh chillies — 573
5.00	bacon — rashers, chopped
250.00 ml	onion — thinly sliced
250.00 ml	stock — chicken
250.00 ml	cream
30.00 ml	crème fraîche — or sour cream
50.00 ml	cognac — or brandy
	vinegar — balsamic
	marjoram — to taste
	salt and freshly ground black pepper — to taste

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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.