Ostrich liver in tomato and marsala sauce


Ingredients 10
Servings 4
Time

Ingredients

  • 500
    g
    ripe tomatoes
  • 60
    ml
    olive oil
  • 4
    medium onions, halved and thinly sliced
  • 2
    large garlic cloves, peeled and crushed
  • 250
    ml
    marsala or any good sweetish wine
  • 60
    ml
    balsamic vinegar
  • salt and freshly milled black pepper
  • 500
    g
    ostrich liver, rinsed and trimmed of fat and membranes
  • 30
    ml
    butter
  • 15
    ml
    chopped fresh basil
 

Method

 
Pour boiling water over tomatoes, drain after 1 minute, peel off skins and chop flesh roughly. In a medium-size frying pan heat half the oil, add onions and fry over a fairly high heat until browned. Add garlic, marsala, vinegar and chopped tomatoes. Bring to the boil, then turn down heat and simmer gently, uncovered, for 45 minutes. Season with salt and pepper. Slice liver into thin strips, then into 4 cm lengths. When tomato and onion mixture is ready, heat remaining oil and butter in a second medium-size frying pan. When butter foams, add liver slices and fry quickly. (Be careful not to overcook as they take just 1 to 2 minutes to brown.) When liver is cooked, place in a warm serving dish, spoon the hot sauce over, sprinkle with basil and serve with buttery noodles and salad.
 

Read more on: shallow-fry
 

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