Ostrich liver in tomato and marsala sauce

Fairlady
4 servings
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venison

By Food24 November 03 2009
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Ingredients (10)

500.00 g tomatoes — ripe
60.00 ml fresh chillies — 573
4.00 onions — medium, halved and thinly sliced
2.00 garlic — large cloves, peeled, crushed
250.00 ml marsala — or any sweet wine
60.00 ml vinegar — balsamic
salt and freshly ground black pepper
500.00 g liver — ostrich
30.00 ml butter
15.00 ml fresh basil — chopped
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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.



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