People feel differently about liver. It definitely seems to be an ‘either you like it or you don’t’ kind of ingredient.
I love liver. But then I grew up with it, knowing it was cheap and super nutritious.
The good news is: a) it is still cheap and full of vitams A, B and C as well as foliate and zinc b) you can learn to love it too!
As ever, freshness is key.
This dish is almost like a stroganoff turned upside down. The flavor profile is vastly similar, but the ingredients are a slight twist on the original.
You’ll need:
- 3 medium-sized portobello mushrooms
- 1/4 cup light rose wine (shiraz rose, in this case)
- 1 medium-sized red onion
- 400g lamb’s liver
- 2 tablespoons thick creme fraiche
- olive oil (about a tablespoon)
- butter (two thick slices)
- a little salt
1. To prep – first, chop onions and mushrooms into thin medium sized pieces; then chop the liver into long slivers. It’s a messy job but someone has to do it!
2. Heat up the oil in a deep pan. Saute the onions lightly, then add one piece of butter and the mushrooms. Season lightly with salt.
3. Stir constantly until the onion and mushrooms take on some deeper color. Then add the wine and let reduce.
4. Take the mushrooms and onions out of the pan; cover and reserve for later.
5. Add the second piece of butter to the pan, then add the liver. Cook to color on both sides, flipping halfway through.
6. Return the vegetables to the pan and mix well. Add in two tablespoons of creme fraiche and mix to cover.
7. Stir to thicken sauce until liver is just cooked through and still tender.
We had this with a side of nutty red camargue rice but any firm rice you prefer will work just as well.
Leave a Reply