Ox liver with onions and mushrooms

This recipe is a simple, but tasty way of cooking ox liver.  It is much better than liver we used to get at school!

Preparation Time: 10 Mins

Cooking Time: 20 Mins

Total Time: 1½ Hrs

Ingredients

For 3 servings…

450 gms          Ox liver     

                     Milk         

                     Pepper      

                     Salt          

3 rashers          Bacon  - diced         

60 gms            Butter       

1                    Onion  - chopped     

3 cloves           Garlic       

230 gms          Mushrooms  - sliced  

Method

Ensure the external membrane is removed from the liver.  It pulls off quite easily.

Soak the liver in a bowl of milk for 30-60 to remove any bitter flavour from the liver.

Pat the liver dry.    Salt and pepper the liver generously.

Fry the bacon in ⅔ of the butter in a large skillet.  When crispy, remove the bacon from the pan and drain on a paper towel.  Leave the grease and butter in the pan.

Sauté the onion gently in bacon grease and butter until it starts to soften but is not yet translucent.  Add the garlic and cook for 30 seconds.  Then add the mushrooms and cook until they have collapsed.  Put the onion, garlic and mushrooms to one side of the pan, away from heat.

Turn the heat up to medium and add the remaining butter.  When the butter has melted, add the liver.  Cook for 2 – 3 minutes until the edges appear cooked and then flip them over.  Fry on the second side for another 2-3 minutes.  When cooked, the liver should have a tinge of pink.

Place liver on a platter.  Mix the bacon bits with the onions, garlic and mushrooms.  Cover the liver with this.

Serve.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Côtes du Luberon

     Côtes du Rhône Villages Saint Maurice

     Rasteau