Italian Style Deer Liver Recipes

CHOPPED LIVER ITALIAN STYLE (FEGATO ALLE UOVA SODE)

Steps:

• Using 2 sauté pans, divide the oil or fat between them.
• Add the onions to one pan and sauté over medium heat until they are dark, golden brown, 15-20 minutes.
• Meanwhile, in the other pan, sauté the livers over medium heat until they are medium cooked, 5-7 minutes.
• There should still be quite a bit of pink, but they should not show any signs of blood.
• During the last few minutes of cooking, add the white wine and allow most of it to evaporate.
• Remove from the heat and chop the livers coarsely.
• Reserve the pan juices.
• Peel and chop the eggs (if you use a food processor, pulse them briefly in small batches: you do not want them to lose their chunky texture).
• In a bowl, combine the warm onions, livers, and eggs.
• Add all of the pan juices, salt and pepper and mix well.
• If the mixture seems a little dry, add more melted fat or oil.
• Serve with bread, crackers or matzoh.

BAHRAINI STYLE LIVER

Steps:

• Peel and dice the potato into small pieces and par boil until slightly soft.
• Fry the onions and garlic in oil until soft.
• Add spice mix, black pepper, ground lime. Let the spices infuse with the onions.
• Add the potatoes, liver and salt and mix on a high heat.
• Then lower heat and cover for a minute. Be careful not to over cook the liver as it will become hard.
• Serve with green salad, spring onions and pita bread.

ITALIAN-STYLE BEEF LIVER

Steps:

• Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.