The goose liver has a somewhat unusual, but pleasant taste, which is interesting to set off with forest mushrooms (you can use chanterelles, or you can use butter). Fried and then stewed in white wine with spices and bell peppers, the dish will pleasantly surprise guests.
It is necessary
- - 300 g of goose liver;
- - 40 g of loose fat;
- - 200 g of fresh frozen chanterelles;
- - 1 bell pepper;
- - 5 g dry rosemary;
- - 5 g thyme;
- - 300 ml of dry white wine.
Instructions
Step 1
Before you start cooking the goose liver, you must rinse it thoroughly. Pay attention not to leave bile stains.
Step 2
Cut the liver into "strips" and fry in a deep frying pan, where we have already warmed up the loosened fat well. When the liver is fried, you need to salt and lightly pepper to your liking. Add a pinch of dry rosemary and a pinch of thyme.
Step 3
We wash the defrosted chanterelles and let the water drain in a colander. Add mushrooms to the goose liver.
Step 4
Remove the footboard and bell pepper seeds. Cut into thin strips and also put in the pan. We simmer the dish until the mushrooms are ready, adding a little wine (it is better to take white dry varieties).
