Casa
Martin
Cookbook
Liver with Mint
Being rich the sweetness of the fresh mint and the tartness of the vinegar goes extremely well with the liver. The variation is inspired by a Middle Eastern meze.
450 g Lambs or Pigs Liver, thinly sliced
25 g Butter
2 tbsp Olive Oil
1 Onion, finely sliced
1 clove Garlic, crushed
120ml red Wine vinegar
2 tbsp finely chopped Mint
Seasoned Flour
Sauté onion and garlic in half of the oil and butter until golden. Remove from pan. Add remaining oil and butter. Dredge liver in seasoned flour and quickly sauté on both sides. Return onion to pan and add vinegar and mint. Cook for about 5 mins spooning sauce over meat.