Peri-peri Eland Liver Recipe

Try this peri-peri eland liver recipe with fresh chillies, smoked paprika and aromatic spices. A tasty game dish served with rice, couscous or fresh bread. – BY KARLA JANSE VAN VUUREN

 

INGREDIENTS

• 500 g eland liver, cleaned and cut into thin slices
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 2–3 fresh red chillies, finely chopped (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp crushed coriander seeds
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar
• ¼ cup buttermilk
• 1 cup chicken or beef stock
• 2 tbsp fresh coriander or parsley, finely chopped

METHOD

1. Preparation: Make sure the liver is thoroughly cleaned and all membranes and sinews have been removed. Pinch a little salt between your fingers to help you grip the membranes when removing them. Cut the liver into thin slices and place in a bowl.
2. Marinate: Mix the lemon juice, buttermilk, white wine vinegar, salt and black pepper, and pour over the liver. Leave to marinate for at least 30 minutes.
3. Sauté: Heat the olive oil in a large pan over medium-high heat. Add the onion and sauté until translucent and beginning to brown (approximately 5–7 minutes).
4. Spices: Add the garlic, chillies, smoked paprika, cumin and crushed coriander seeds to the onion in the pan. Stir well and sauté for another 2–3 minutes, until the spices are fragrant.
5. Cook the liver: Add the marinated liver to the spice mixture in the pan. Fry over medium-high heat, stirring occasionally, until the liver is browned on the outside but still slightly pink inside (approximately 5–7 minutes).
6. Add liquid: Add the chicken or beef stock. Simmer over medium heat for another 10–15 minutes, until the sauce has thickened slightly and the liver is tender.
7. Garnish: Stir in the chopped fresh coriander or parsley just before serving.
8. Serve: Serve the peri-peri liver hot with rice, couscous or fresh bread.

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