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Name: Braised Liver
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 fl Stout; 4 oz Streaky bacon; cut into; Salt and freshly milled; 2 oz Red and green peppers; 4 oz Celery chopped; Fresh chopped coriander; 8 Floz chicken stock; 4 tb Vegetable oil; ; pieces; 4 oz Carrot; chopped; 2 oz Mushrooms; 1 oz Plain flour; 4 fl Water; 1 lb Lambs liver; sliced; Fresh chopped parsley

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INGREDIENTS

4 fl Stout
4 oz Streaky bacon; cut into
Salt and freshly milled
2 oz Red and green peppers
4 oz Celery ; chopped
Fresh chopped coriander
8 Floz chicken stock
4 tb Vegetable oil
; pieces
4 oz Carrot; chopped
2 oz Mushrooms
1 oz Plain flour
4 fl Water
1 lb Lambs liver; sliced
Fresh chopped parsley

Servings

INSTRUCTIONS

Heat the oil in a large casserole pot. Season flour with chopped parsley and coriander and a little salt and pepper. Coat liver slices in flour and quickly brown in hot fat to seal in flavour. As soon as both sides are browned, remove and set aside. Add chopped carrots, celery, mushrooms, red and green peppers and bacon and mix together well. Add the stout and water to the vegetables. Then pour in the stock, place liver slices back into the casserole dish and seal in flavours with lid. Place in the oven for about 20 minutes on a medium heat at 200C. Remove casserole and using a slotted spoon take out liver and place onto warmed serving dish. Heat sauce to slightly reduce it, then using a tablespoon of flour and butter, quickly blend together, add this to the vegetables to thicken sauce As soon as the liquid has thickened, spoon sauce over the liver, garnish with fresh coriander and serve immediately.

NOTES

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Braised Liver

4 fl Stout
4 oz Streaky bacon; cut into
 Salt and freshly milled
2 oz Red and green peppers
4 oz Celery chopped
 Fresh chopped coriander
8 Floz chicken stock
4 tb Vegetable oil
 ; pieces
4 oz Carrot; chopped
2 oz Mushrooms
1 oz Plain flour
4 fl Water
1 lb Lambs liver; sliced
 Fresh chopped parsley

Heat the oil in a large casserole pot. Season flour with chopped  parsley and coriander and a little salt and pepper. Coat liver slices  in flour and quickly brown in hot fat to seal in flavour. As soon as  both sides are browned, remove and set aside. Add    chopped carrots, celery, mushrooms, red and green peppers and bacon  and mix together well.    Add the stout and water to the vegetables. Then pour in the stock,  place liver slices back into the casserole dish and seal in flavours  with lid. Place in the oven for about 20 minutes on a medium heat at  200C. Remove casserole and using a slotted spoon take out liver and  place onto warmed serving dish.    Heat sauce to slightly reduce it, then using a tablespoon of flour and  butter, quickly blend together, add this to the vegetables to thicken  sauce    As soon as the liquid has thickened, spoon sauce over the liver,  garnish with fresh coriander and serve immediately.

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Nutrition

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Serving Size: 1 Serving (986g)
Recipe Makes: 1 servings

Calories: 879
Calories from Fat: 743 (85%)

Amt Per Serving		% DV

	Total Fat 82.5g	110 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 51.8g
	Polyunsanturated Fat 23.3g
Cholesterol 0mg		0 %
Sodium 100.2mg		3 %
Potassium 734.2mg		19 %
Total Carbohydrate 31.2g		9 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 26.8g
Protein 5.9g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 879

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