Goose liver has a somewhat unusual, but pleasant taste, which is interesting to shade with forest mushrooms (you can chanterelles, but you can use oils). Fried and then stewed in white wine with spices and sweet pepper, the dish will pleasantly surprise guests.
Pick your recipe
You will need
- - 300 g of goose liver;
- - 40 g of dissolved fat;
- - 200 g of chanterelles freshly frozen;
- - 1 bell pepper;
- - 5 g of dry rosemary;
- - 5 g of thyme;
- - 300 ml of dry white wine.
Instruction manual
1
Before proceeding with the preparation of goose liver, it is necessary to thoroughly rinse it. We pay attention to the fact that there are no stains from bile.
2
Cut the liver into strips and fry in a deep frying pan, where we have already warmed up the dissolved fat well. When the liver is fried, you need to salt and lightly pepper to your liking. Add a pinch of dried rosemary and a pinch of thyme.
3
Wash the thawed chanterelles and let the water drain in a colander. Add the mushrooms to the goose liver.
4
Remove the pegs and seeds from sweet pepper. Cut into thin strips and put in a pan too. We stew the dish until mushrooms are ready, adding a little wine (it is better to take white dry varieties).
note
As a side dish, plain crumbly rice or potato casserole is best suited.