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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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It is quick, pretty easy and delicious. I think you could make the recipe with liver from other game as well, maybe even beef or pig liver if it is fresh enough. Serve on top of hot spaghetti. I think it isn't necessary for you to serve with cheese, the sauce is rich enough. Ingredients:
5 tablespoons olive oil |
120 g bacon, cut into small pieces |
1 garlic clove, minced |
1 medium onion, peeled and diced |
2 bay leaves |
2 pinches salt |
2 pinches pepper |
5 tablespoons flour |
250 g fresh deer liver, skinned and cubed into bite-sized pieces (freshness is key for this recipe) |
1 (400 g) can tomatoes, drained and diced |
6 tablespoons parsley |
1 tablespoon dried thyme |
150 ml dry sherry |
salt |
pepper |
Directions:
1. Heat the oil on medium heat and add the bacon, onions, garlic and bay leaves.
2. Mix the flour and the 2 pinches of salt and pepper and coat the pieces of liver.
3. Once the onions have clarified, add the liver and cook on all sides. Remove liver from pan and keep warm.
4. Add the tomatoes, half the parsley, thyme and sherry and bring to a boil, cooking until sauce thickens. Taste sauce and add salt and pepper to taste.
5. Put the liver back in for a minute.
6. Serve on top of hot spaghetti and top with remaining parsley.
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