This recipe is inspired by the famous Liver Veneziana (basically small strips of calves liver and onion cooked in white wine), but because that has already appeared in my books, here I have adapted it for lamb’s liver, using mushrooms and Madeira wine. If you don’t like liver, the whole thing works well made with small strips of fillet steak.
1 225g British lambs liver 2 1 medium onion (approx 125g) 3 110g smallish open-capped chestnut mushrooms 4 200ml carton crème fraîche 5 75ml dry white wine 6 1 tsp oil 7 2 tsp butter 8 seasoning and freshly grated nutmeg
Delia Smith's recipes: lambs liver stroganoff. Next add the other teaspoon of butter and when it is melted and is foaming turn the heat up to high and add the strips of liver. Cook these very briefly – about one or two minutes – tossing them around, then add the wine and let it bubble a little before returning the onions and mushrooms to the pan.
This classic recipe is simple, tasty, and low-carb. Heat butter in a large frying pan. Add onions, cooked bacon, and garlic. Cook for 3 minutes. Add the liver to the pan and cook for ~5 minutes, until golden brown on both sides. Let cool slightly, then serve. For all culinary adventurers out there, this Moroccan liver recipe is worth a try!