Recipe

Sweet Sour Kudu Liver Recipe

	Markgraaff / All my dishes 10 months ago A new taste for your breakfast supper or lunch. Serve with pap (maize porrage) or mash potato's. Prep:24m Cook:20m Servings:6	Markgraaff
	easy veld food

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Ingredients

Kudu liver (or any other)

1L Milk (Raw if you can get or otherwise use pasturised)

500g (pound) Dised bacon

1 to 2 onions Dised

1 to 2 Cups viniger

Half to one half Cup sugar

Flour or maize for coating

Olive oil

Mazina for thickning

Salt

Peper

Directions

Lay liver in milk for one day

When ready remove big arteries and skin

Cut in long thick strips

Salt and peper to taste

Roll in maize or flour and let stand while preparing rest

Heat table spoon of oil in pan and saute onions until translucent

Add bacon and fry a while, remove from pan.

Add more oil if needed but bacon fat should be sufficient

Fry liver until brown

Add bacon and onions

Add viniger and sugar slow cook until all sugar melted and sweet sour taste reached (You must play with sugar and viniger until you reach your taste, some like more sour and others more sweet)

Thicken with mazina

Serve hot or cold

PS; Do not over cook your liver otherwise it will be rubbery, ideal is pink but no blood running

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