Sweet Sour Kudu Liver
From markgraaff 15 years agoIngredients
- Kudu liver (or any other) shopping list
- 1L milk (Raw if you can get or otherwise use pasturised) shopping list
- 500g (pound) Dised bacon shopping list
- 1 to 2 onions Dised shopping list
- 1 to 2 Cups viniger shopping list
- Half to one half Cup sugar shopping list
- flour or maize for coating shopping list
- olive oil shopping list
- Mazina for thickning shopping list
- salt shopping list
- Peper shopping list
How to make it
- 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
People Who Like This Dish 2
- mystic_river1 Bradenton, Florida
- cinzano Cape Town, ZA
- markgraaff Bronkhorstspruit, ZA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Raw milk...I wish I could get it...brought up on it...from the cow to my glass. And I like liver.
mystic_river1 in Bradenton loved it
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