Zaitsev Posted September 7, 2009 Report Share Posted September 7, 2009 A good recipe I recently made up. 1 Fallow liver 1 Fallow heart 2 Kidneys 3 rabbit forequaters (or similar) boned a quantity of pork fat Slice all the above to fit in the mincer infeed and put through the fine plate. Next, fry off two onions finely chopped with 2tbsp of smoked paprika, 1tbsp of fennel seed, 1tbsp of black onion seed. Add to minced meat along with two bay leaves, a handful of currants and a good slosh of fino sherry. Mix throughly with a big spoon. Place in a large (2-2.5lbs) greased baking tin and place in a bain-marie in the centre of an oven preheated to 170deg for approx 1.5-13/4 hrs till the juices run clear (or very nearly) from the centre. Pour away the water in the bain marie and leave to cool, refrigerate overnight and then eat with large piles of melba toast and crisp green salad. Regards Gareth Link to comment Share on other sites More sharing options...
Millwall Paul Posted November 6, 2009 Report Share Posted November 6, 2009 Cheers for the recipe, I've just tried this one - a bit smaller as it was roe liver and it was fantastic. The familly want me to make more for at christmas. Cheers Link to comment Share on other sites More sharing options...
Zaitsev Posted November 8, 2009 Author Report Share Posted November 8, 2009 Nice to see its giving satisfaction. I've just got some defrosting as it freezes very well. Regards Gareth Link to comment Share on other sites More sharing options...
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