Kudu Liver Rosé

Potjie No: 3
Serves: 6
Cooking Time: 1 hour
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1.2 kg kudu liver
250 g streaky bacon, rind removed
30 g butter
15 ml fresh basil or 5 ml dried
250 ml chicken stock
500 g mixed vegetables (green beans, baby marrow, pickling onions, broccoli, etc.)
125 ml rosé wine
50 ml fruit chutney
250 ml sour cream
15 ml cornflour
7-10 ml salt
Freshly ground black pepper to taste

30 ml cooking oil
50 ml rosé wine
2 ml salt
2 ml paprika
1 bay leaf
1 onion, chopped
1 large clove garlic, chopped

First make the marinade:
Mix all the ingredients together.
Place liver in marinade and marinate for 1 hour.
Remove liver from marinade and pat dry.
Reserve marinade.
Make small incisions in liver and stuff with bacon strips (if necessary, tie liver up with string.)
Heat butter in potjie, add liver and brown quickly.
Add marinade and basil.
Cover and simmer for 45 minutes or until liver is almost tender.
Add warmed stock and vegetables and simmer until vegetables are tender.
Remove liver and vegetables and keep warm.
Add wine, chutney and sour cream to pan juices.
Thicken liquid with a cornflour and water paste if necessary.
Remove bay leaf, season with salt and pepper and pour gravy over liver and vegetables.

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