Springbok Liver Recipes

ITALIAN-STYLE BEEF LIVER

Italian-Style Beef Liver image

My family loves liver, but I get tired of serving the standard liver and onions. Here a rich tomato sauce makes the liver nice and tender.-Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1 pound beef liver, cut into bite-size pieces
4 teaspoons canola oil, divided
1 cup thinly sliced onion
1/2 cup chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 bay leaf
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti
Grated Parmesan cheese

Steps:

Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.

Nutrition Facts :

SPRINGBOK LIVER

SPRINGBOK LIVER image

Categories Marinade Game Backyard BBQ

Yield 4 people

Number Of Ingredients 8

Ingredients

500g liver butterflied
20x10 cm pork neck fat
5 pemento berries
10 black pepper corns
10g rock sea salt
5 sprigs rosemary
2 cloves fresh garlic
100ml soy sauce

Steps:

1. clean the liver and butterfly it. 2. roughly crush salt, berries,garlic and the pepper corns. and mix them with your chopped rosemary 3. once all mixed add your soy sauce and rub the liver 4. place the liver on the pork neck fat and roll it 5. set in the refridgerater for 5min to hold 6 in an non stick pan set the tempreture to high untill very hot 7. fry the tucked sides first and then the ends 8.roll it constally till golden brown 9. remove from heat and serve with mash and grilled greens

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