Tag: liver

Chicken Liver and Chanterelles Stewed with Wine and Pear Jam – Recipe

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Ingredients (4 servings ):

  • 1/2 kg chicken livers
  • 1/2 kg chanterelle mushrooms
  • 100 ml white wine
  • 1-2 tablespoons pear jam (to taste)
  • 100 g butter
  • 3-4 garlic cloves
  • 1 large onion
  • 200 g double cream
  • a bunch of parsley leaves.

Preparation method :

  1. Wash and clean the livers. Cut them in smaller pieces, each one in 2-3.
  2. Wash and clean the mushrooms. Cut them in smaller pieces.
  3. Chop coarsely the onion.
  4. Chop the garlic.
  5. Heat the butter in a heavy bottomed pot over medium heat.
  6. Add the chopped onions and salute them for 2 minutes.
  7. Add the chicken livers and garlic and continue to fry over medium heat for another minute.
  8. Add the mushrooms, wine, pear jam, season with salt and freshly ground black pepper. Cover and cook for 10 minutes.
  9. Chop the parsley leaves, setting aside half of them for garnishing.
  10. Add half of the chopped parsley leaves and the double cream.
  11. Cook uncovered for 5-10 minutes until mushrooms are cooked and sauce reduced to the desired consistency. Adjust taste with salt and pepper if needed.
  12. Serve with boiled potatoes and garnished with chopped parsley leaves.

Stuffed Goose Neck – Hungarian Jewish Recipe

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Ingredients (2 servings)

  • 1 goose neck’s skin
  • 1 goose liver
  • 1 onion
  • 1 egg
  • 1 hard-boiled egg
  • a few parsley leaves
  • 1 slice of bread
  • 50 ml milk
  • salt and pepper to taste
  • paprika to taste
  • marjoram to taste
  • 1 tablespoon goose fat

Preparation method

  1. Let the bread slice soak in milk.
  2. Debone and clean thoroughly the neck.
  3. Heat the goose fat in a frying pan and fry the liver, adding a bit of water from time to time.
  4.  Puree the goose liver or chop it. I preferred to chop it a bit coarse to have an interesting texture.
  5.  Chop the onion, green garlic, hard-boiled egg and parsley leaves.
  6.  Return the chopped liver to the pan, add the chopped onion and garlic, spice with marjoram, paprika, salt and pepper to taste.
  7.  Add a bit of water and saute it over low heat for about 10 minutes.
  8. When the juices in the pan have evaporated, pour the pan’s content to a bowl, add the chopped hard-boiled egg, the chopped parsley leaves, the bread squeezed out of milk. Add the fresh raw egg and mix thoroughly.
  9. Sew the smaller end of the gooseneck skin and fill it with the mix, with the help of a spoon.
  10. Saw carefully the other end of the neck and place it in an oven resistant tray.
  11. Spoon a teaspoon of goose fat over, and sprinkle some salt and pepper.
  12. Heat the oven to 200 Celsius, add the gooseneck and roast until crunchy and golden brown, turning once and ladle some fat on top.
  13. Leave it to cool down, slice and serve.

Rabbit Liver Sauteed in Butter with Garlic, Shallots, Wine and Conference Pears Recipe

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Ingredients (2 servings):

  • 500 g rabbit liver
  • 5 shallots
  • 50 g butter
  • 3 conference pears
  • 5-7 garlic cloves
  • 200 ml dry white wine
  • 2 sprigs of thyme
  • salt and pepper to taste

Preparation method:

  1. Chop the garlic.
  2. Slice thinly the shallots.
  3. Slice the pears into 1/2 cm slices.
  4. Cut the livers into 3 pieces each.
  5. Melt the butter in a frying pan.
  6. Add the garlic and shallots, sautée and thyme sprigs over medium-low heat for about 2-3 minutes.
  7. Add the rabbit livers, 100 ml wine and continue to sautée for another 2-3 minutes.
  8. Add the pear slices, salt and freshly ground black pepper and the rest of the wine. Continue to sautée for 2 minutes.
  9. Serve sprinkling some chopped green onions.