750 g Ostrich Liver

• 100 ml oil
• 15 ml salt
• Ground black pepper to taste • Flour to cover strips for frying

For the sauce:

• 2 medium onions, sliced and fried till soft • 60 ml red wine vinegar
• 30 ml white sugar
• 15 ml garlic crushed
• 7,5 ml paprika
• 2,5 ml cayenne pepper
• 5 ml thyme
• 60 ml muscadel
• 250 ml sour cream

1. Remove the skin and clean the liver. Cut into 2-3 cm strips and season.
2. Dust with flour and shallow fry in pan until golden brown.
3. Remove from the pan and set aside.
4. For the sauce, fry the onion in the same pan. Add the remainder of the ingredients.
5. Gently simmer for 5 – 10 minutes until the sauce starts to thicken.
6. Add the liver to the sauce and simmer a further 10 minutes.
7. Serve with mash (see recipe on page 13) or rice and/or a salad.