Stuffed Liver

Name: Stuffed Liver
Yield: 6 - 8 servings
Ingredients: 2 to 3 lb (1 to 1.5 kg) pork liver in a piece; 3 tbsp (45 mL) butter*; 1/2 cup (125 mL) sliced mushrooms; Salt and pepper to taste; 4 oz (125 g) lean ground pork; 1 egg; 1 tsp (5 mL) chopped chives; 1 pig's stomach lining**; 2 tbsp (30 mL) butter; 1 tsp (5 mL) chopped pili-pili pepper*** or dried chili pepper; 2 cups (500 mL) red wine; 1/2 cup (125 mL) chicken broth; 2 fennel bulbs

This is the Stuffed Liver recipe.

Prep: 20 min
Cooking: 50 min - 55 min

Yields 6 - 8 servings

Ingredients

2 to 3 lb (1 to 1.5 kg) pork liver in a piece
3 tbsp (45 mL) butter*
1/2 cup (125 mL) sliced mushrooms
Salt and pepper to taste
4 oz (125 g) lean ground pork
1 egg
1 tsp (5 mL) chopped chives
1 pig's stomach lining**
2 tbsp (30 mL) butter
1 tsp (5 mL) chopped pili-pili pepper*** or dried chili pepper
2 cups (500 mL) red wine
1/2 cup (125 mL) chicken broth
2 fennel bulbs

READY FOR REWARDS?

Preparation

Remove skin covering liver or ask your butcher to remove it. Make a large incision in the middle of the liver.

Melt 3 tbsp (45 mL) butter in a pan and sauté mushrooms for 2 to 3 minutes. Season with salt and pepper and set aside.

In a bowl, mix together ground pork, mushrooms and egg. Add chives and season with salt and pepper. Place stuffing mixture in center of liver. Wrap liver in stomach lining.

Heat 2 tbsp (30 mL) butter in an ovenproof dish and brown liver for 1 to 2 minutes. Sprinkle with pili-pili pepper or chili pepper. Add red wine, previously heated and flambéed to remove alcohol content. Add broth and chopped fennel.

Place in oven, cover and cook for 30 minutes. Remove cover, season with salt and pepper and cook for 15 to 20 minutes longer. Serve as is with broth.