What is it? I'm thinking fried liver in an onion gravy maybe served over rice? Reading reports about hunting in Africa I see it is rather common.
Can you all please enlighten me....


ps. I have never been to Africa and only know what I read here.

Where I'm from you fry the liver with onions in bacon grease. It's a great way to enjoy elk liver. Serve with some fried potatoes.

Impala liver is best but close behind it come any of the other antelope. You can also add heart and/or (skinned) kidneys if you wish.

Slice thinly and toss in seasoned flour. Then fry with sliced onions and a hint of garlic in a hot pan with butter. After a couple of minutes, add gravy and allow it to thicken for a minute or two and then serve as part of a full english breakfast or with rice or spuds at lunch time or for dinner.

Ya can't beat it!

I'll add that the great architect of the universe slipped up when he didn't give impala at least two livers when he created them!

Come to that, he should have also given cape buffalo two tails (for soup) and two tongues (boiled, sliced and served cold).

Not much different than the way we do it with beef or venison.

Thanks

You can also add a little deseeded chilli peppers as well if you like.

You'll probably agree that it's best cooked in a frying pan on a camp fire.

You can also serve it with stiff mealie pap which goes brilliantly with it!!

Damn but my mouth is watering just thinking about it!!

quote:

You'll probably agree that it's best cooked in a frying pan on a camp fire

Agreed, got me a new dutch oven for Christmas.

quote:

stiff mealie pap

??

Mealie meal is maize which is similar but not identical to American corn. It's dried and then ground to a flour and put into boiling water. You can have it sloppy or stiff or anything in between depending on how you like it and can eat it anytime of the day.

It's the staple diet of native Africans in most parts of Africa and a common part of the diet for most white folks as well..... Just Google mealie meal and you'll get a ton of recipes.

Kinda like grits

I've never had grits but I believe very similar.

I love the stuff but Mrs Shakari hates it!

quote:

I love the stuff but Mrs Shakari hates it!

I understand

If you ever make it into my neck of the woods and can spare a few hours, I'll be be happy to cook you the finest hunter's breakfast, lunch or dinner you'll ever have!

If it's lunch or dinner, we'll get Luan who posts here to join us and cook us a bushpig main course...... and that'll blow your socks off!!!!!

quote:

Originally posted by shakari:
If you ever make it into my neck of the woods and can spare a few hours, I'll be be happy to cook you the finest hunter's breakfast, lunch or dinner you'll ever have!

If it's lunch or dinner, we'll get Luan who posts here to join us and cook us a bushpig main course...... and that'll blow your socks off!!!!!

Will do


I likes me some piggie.

Bushpig is always good but Luan cooks it unbelievably well!!!!

Hell yea, I'll try anything....once

I should stay away from this forum at supper time. Liver and onions...a comfort food from my youth! Don't eat organ meat anymore, but I may cook a small amount up after reading this post!

Shakari

I have never read about the Cape Buffalo tongue boiled and served cold. I suspect it would be the best served with a cold bottle of Castle! Do you think tongue from Rocky Mountain Elk or Deer would be similar?

By the square.

quote:

Originally posted by Craftsman:
Shakari

I have never read about the Cape Buffalo tongue boiled and served cold. I suspect it would be the best served with a cold bottle of Castle! Do you think tongue from Rocky Mountain Elk or Deer would be similar?

By the square.

The tongue and tail are the only two parts of a buffalo worth eating (IMO).

It's good with anything from beer to tea or coffee to coke really - just as long as there's enough tongue to go round.

To be honest, I've never tried elk or deer tongue and if you've had tongue from a cow or a steer, then you'd find buff tongue very similar...... but elk or deer tongue has gotta be well worth a try huh!

Simmer tongue several hours in water with 1/2 cup cider vinegar and a tablespoon pickling spices. Test for doneness by inserting point of sharp knife....if knife slides in easily, tongue is done. When still hot, peel off skin and discard. Let the tongue cool, then refrigerate.
Slice thinly and make sandwich on rye bread....use hot mustard (not the chinese kind, or that made with jalepenos).

I don't know why I've never tried it, but I haven't but have often wondered if you could do a similar thing with elephant's tongue as well?

I have noticed that the tongue is usually one of the parts the locals make a beeline for if given half a chance.

Liver and onions is better for adding some diced bacon to the mix as well , and dont let the gravy get too thick . It needs to be runny but not watery.

I had liver and onions a couple of nights ago after reading this. The kids hate it and ask why I force them to eat it. I tell them that when they go to college and are broke they'll thank me for teaching them to like "poor man's steak" Organ meat or not I'll not stop eating such a wonderful thing and it's the only "red meat" I buy from the store. They don't make much money off of old cheffy at Safeway.

cheers all

mealy meal is grits only in africa they don't add butter or sugar NO salt just corn meal. if you have stewed/fry meat with it it's great. but just plan if you have it plan shakari you can have the liver I'll jump on the heart and tougne

I trap quite a few beaver. I once stumbled onto a book with game recipes including beaver.

This guy said beaver liver was one of the best livers he had ever eaten. I trapped a 2 yr. old beaver, extracted the liver and washed blood out of it forever but finally got it cleaned up. Cooked it just like traditional calve's liver and onions and it was delicious. Merg

quote:

Originally posted by ddrhook:
I'll jump on the heart and tougne

Is that to tenderise it?

if you had ever seen my cooking you would know I hqve to tenderize everything. my ex wife used to scream when i got close to her

Impala liver is best cooked on an open fire.

Clean the liver, put a bit of salt on it, skewer it with a small branch, and put just above a settled fire.
Turn it every few minutes.

Absolutely delicious with bread and Tabasco!

quote:

Originally posted by Saeed:
Impala liver is best cooked on an open fire.

Clean the liver, put a bit of salt on it, skewer it with a small branch, and put just above a settled fire.
Turn it every few minutes.

Absolutely delicious with bread and Tabasco!

Tabasco does wonders for most anything....

Lacking the exotic game revered above, Deer liver far surpasses any domestic US product for this recipe. THe addition of the bacon aspect is a new plus for me!

Cut liver in cubes and rinse
heat up two spoons of lard and work three chopped onions till they look glassy.
Add bacon for one minute and than the liver.
Spice with marjoran, game spice mix and paprika, pour in a cup of rough red wine, cover with a lid and let simmer till liver is soft.
When done, thicken it with flour and add salt to a taste.

Serve with letki and the rest of the wine.

quote:

Originally posted by nemtudom:
Cut liver in cubes and rinse
heat up two spoons of lard and work three chopped onions till they look glassy.
Add bacon for one minute and than the liver.
Spice with marjoran, game spice mix and paprika, pour in a cup of rough red wine, cover with a lid and let simmer till liver is soft.
When done, thicken it with flour and add salt to a taste.

Serve with letki and the rest of the wine.

That sounds helluva good but I'd be inclined to also crumble an oxo cube into it as well.

Damn but my mouth's watering!

Posted 29 November 2010 16:30 Hide Post
What I do is the following. Take the liver and clean it (take off the outer membrane and bigger white gull tubes) Cut into small cubes or put it through a mincer. If you mince it dont go too fine. Cut a large onion to roughly the same size as the liver pieces. I like to put a tomatoe in as well, but that is optional. Season with salt, pepper and ad some chopped garlic and chutney (any kind you like)You could put some tabasco in and some sweet peppers. Mix in an egg to act as a binding agent.Mix well and leave to rest.

You now take the big intestine up to the anus and turn it inside out after you cut it from the small intestine and cleaned the dung out. Wash it propperly under running water. There will be a slimy membrane on the intestine. Wash it off and pull it off by hand, it comes off easily. Once it is clean, bind the one end off by tiing a knot or using a piece of chef string. Hang it out to dry. Do not casing inside out again. Use as is.
Fill the intestine with the liver and onion mixture using a plastic bottle top that you cut off to use as a funnel. Do not overfill the casing. Once all the mixture have been filled into the casing, tie the casing off, again by means of a knot or a piece of string.

Fry this saussage over a very low heat over the coals untill it is firm to the touch. The outside will be blackened but the inside is heaven. Enjoy as a sterter or with mash as a main. You will love it.

Dont try and braai it ofer to hot coals. The casing is fety fatty and it will create flames that will burn the casing and it will break. Take your time, it is well worth it.

The original post was about liver in a gravy served over rice.

My mother is full Czech, and we grew up eating something she called hash. She would take equal parts of ground beef and either ground liver, heart, or kidney, and mix them together. The meat was browned with onion, salt, pepper, and garlic cloves to taste, a couple cups of water added for liquid, and the mixture covered and allowed to simmer for a couple of hours.

Served over rice, it is still an absolute favorite, although I don't get it very often.

Yesterday, I had whitetail liver for lunch. It was shot less than 4 hours before. Sharing fresh liver and onions with my nephews is one of my favorite parts of deer camp.

1 1/2 lbs. venison liver, sliced
10 slices bacon
2 tbsps veg oil
salt and cracked black pepper to taste
granulated garlic to taste
1 cups seasoned flour
3 med onions, sliced
3 cups ven. or beef stock

Cook bacon until crisp, remove. add oil to bacon fat and heat. Season liver with salt pepper and garlic to taste then coat in flour. Saute on both sides until golden brown, 3-5 min each side. Remove and keep warm. may take 2 or 3 fries depending on size of pot. Add onions and stock, bring to rolling boil, tunr down heat a little and reduce to half volume. should also thicken with left over flour from frying.
Return liver to pot and heat thoroughly. I serve over hot grits with fried egg on the side. Crush bacon over the top. Great camp breakfast. Can be served over rice, i leave off bacon.

Deer or Elk liver is one of my favorite things to do. Also, don't forget the heart! Simply excellent!

















Served with garlic mashers and a veggie of your choice!

While I eat liver and onions on occasion, I had some fresh elk liver (for the first time) from my bull this season. That had to be the mildest, best tasting liver I've had. Time for another mess! I have the tongue and heart in the freezer pondering what to do with them, pickled, boiled, fried etc. I'm leaning toward pickling but open to suggestions.

quote:

Originally posted by shakari:
Impala liver is best but close behind it come any of the other antelope. You can also add heart and/or (skinned) kidneys if you wish.

Slice thinly and toss in seasoned flour. Then fry with sliced onions and a hint of garlic in a hot pan with butter. After a couple of minutes, add gravy and allow it to thicken for a minute or two and then serve as part of a full english breakfast or with rice or spuds at lunch time or for dinner.

Ya can't beat it!

I'll add that the great architect of the universe slipped up when he didn't give impala at least two livers when he created them!

Come to that, he should have also given cape buffalo two tails (for soup) and two tongues (boiled, sliced and served cold).

We had impala liver in Zambia for breakfast along with fried eggs, potatoes, bacon, and toast with butter and Bovril. Best breakfast I've ever had, wish there had been more than one impala left on quota.

Another addition that's really the dog's bollocks is the Afrikaans dish of mealie pap with spicy tomato and onion sauce poured over it.