So, like many other hunters we have this tradition: the fresh liver of the first buck to go down ends up in the pan that night. Usually it’s just plain strips with some coarse salt, which is amazing, but if you are looking for something to really hit the spot give this a try…
The setup consists of 2 parts:
*Try to time the sauce so that it is finished before the liver goes into the oil
Pour a small amount of boiling water into a cup and drop half a cube of beef stock in to dissolve.
Heat up a saucepan on the stove and simmer the garlic for a few seconds before adding the butter.
Once the butter has melted add the stock and the other ingredients individually, wait for the broth to reach boiling temperature before adding the corn starch mix which will simply add some thickness.
Start off by trimming away the white outer tissue (as can be seen on the photo) as this tends to become like sinew when cooked. Cut the liver into 2-inch strips.
Get the pan on the stovetop and heat up the oil. The oil should cover the strips about 30% up.
Put the flour into a bowl and add the spices. Feel free to substitute the braai spice with whatever you would prefer… peppadew spice, pepper or even biltong spice does the trick. Mix the spices evenly within the flour.
Crack the eggs and drop them into a second bowl, whisk until evenly blended.
When the oil is hot enough, take the strips and dip them individually in the egg and then over into the flour producing a thick coat of batter.
Place them gently into the oil ensuring enough space so they don’t touch each other.
Leave for about 5 min on each side.
Remove the strips and place on paper towel to allow excess oil to drain off.
Smother the fried springbok liver in the sauce and serve immediately. The sauce is absorbed by the batter and helps to juice-up the liver. The sharpness of the sauce also knocks off some of the “gamey taste”. Combine with your favourite side dish and enjoy.
Give us your thoughts if you’ve tried this or even add your own ideas in the comments area below…