Braised Goat's Liver with Nuts and Onions
Contributed by C. Darnell
Butter - 2 oz
Onions - 2 medium, finely sliced
Goat liver - 1½ lb, cut into 1 cm (½ inch) slices
Plain flour - 1 oz
Seedless raisins - 2 oz
Fresh thyme - 1 tsp, chopped
Red wine -¼ pint
Beef stock - 1 pint
Salt and freshly ground black pepper
Preheat oven to 180°C / 350°F
Melt half the butter in a frying pan, add the onions and fry for about 5 minutes, until soft.
Butter a fairly wide, shallow casserole dish. Dip the liver slices in the flour and lay half of them in the dish. Place the onions on top and sprinkle over half the raisins and the thyme. Top with the remaining liver and raisins.
Mix the wine with the stock, salt and pepper and pour into the casserole.
Cover loosely with foil then the lid and cook for 1¼ hours.
Meanwhile, fry the almonds in the remaining butter until golden brown.
Remove the liver from the onion, uncover and sprinkle the top with almonds.
Return it to the oven for 5 minutes before serving.