Sautéed Liver with Onions Capsicums & Rosemary
Ingredients for 4 people
500g of Organic, Free Range, Grass Fed Beef (Pork or Lamb)
Liver, Sliced
1 large Organic Onion, sliced thinly
1 medium Organic Capsicum, sliced thinly
1 small Organic Carrot sliced finely
1 small Organic Chili seeds removed and sliced
finely, (Optional)
2 cloves of Organic Garlic, chopped finely
1 & 1/2 tsp of Coconut Oil, Organic Animal Lard or
Organic Butter
1 tsp of Organic Dried Oregano
1 tsp of Organic Dried Rosemary
Sea Salt & Organic Cracked Black Pepper to taste
Organic Coriander leaves chopped roughly & sliced
Organic Avocado for garnish
Method
Heat the coconut oil in a heavy bottomed saucepan to medium.
Then add the onion, garlic, carrot, chili and capsicum sautéing them until they
are tender. Reduce the heat to a low setting and stir in the herbs.
Place the liver on top of onion mixture and season it with
the salt and pepper, and then cover the pan and cook about 3 or 4 minutes. Turn
the liver over placing the onion mixture on top of the liver, cover it and cook
it a further 3 to 4 minutes. To check if liver is cooked piece them with a
skewer or knife, if there is no sign of blood the liver is cooked, if there is
still some blood showing you can turn again and cook further, we prefer it
cooked medium rare as it becomes dry and tough if over cooked.
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