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Fried ostrich liver with cognac

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 11
Servings 4


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


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.


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