Sautéed oryx liver is a classic hunter’s lunch. Liver is considered a special delicacy just about everywhere in Namibia. Whether it is grilled over glowing embers or fried in a pan, liver should not be over-cooked or else it will be struggle to eat. This very simple recipe is ideal for a light lunch when served with a light salad and fluffy mashed potatoes.
Sautéed oryx liver
It only takes a few minutes to sauté oryx liver. During the hunting season liver is a much sought after ingredient. Hunters often grill it right there in the veld. It is ideal for a cheap, tasty and very nutritious lunch.
6 slices (about 1 1/2 cm thick) oryx liver, cleaned with membrane removed
30 grams butter, divided into two equal portions
1 tablespoon flour
4 large onions, sliced very thinly
1 tablespoon vinegar
salt and pepper for seasoning
- Season the liver with salt and pepper and dust them with the flour. Shake off all excess flour and set aside.
- Heat half the butter in a sauté pan until it starts to brown. Sear the liver in the browned butter and cook for about 2 minutes before turning. Cook for another 2 minutes then transfer to a serving plate or platter. Cover with aluminium foil to keep warm.
- Melt the remaining butter in the same pan. When the butter is hot, add the sliced onions and cook over medium heat until their are translucent. When the onions are soft, add the vinegar and the liver juices that has collected in the plate or platter. Move the pan until all the bits stuck to the bottom of the pan has dissolved but do not allow the liquid to boil.
- Spoon the onions and the juices over the warm liver slices and sprinkle with chopped parsley. Serve immediately.