Roasted Goosliver Slices

Sült libamájszeletek

(for 4 persons)

Preparation

Soak 700-750 g goose liver for one hour in sufficient cold milk to cover, then drain and wipe dry. Braise 1.5 kg diced goose fat with 30-40 cl cold water and 1 medium onion cut into quarters, then reduce the liquid until only the fat is left and strain. Heat the fat, place the liver in it and fry over a gentle heat until the liver is tender and golden. Remove from the fat, cut into thin slices and serve immediately sprinkled with a little sweet paprika.

Recommended wines

Hajósi cabernet, Villányi vörös
Edited by: János Mohácsi (mohacsi@fsz.bme.hu)