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Goat liver, mushrooms and onions on toast.
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5 from 1 vote

Fried Goat Liver with Mushrooms and Onions

Rich and tender goat liver fried and served with mushrooms, onions and scrambled eggs on toast.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast, Lunch, Main Course
Keyword: goat liver recipe, mutton liver recipe
Servings: 2 servings
Calories: 634kcal

Equipment

  • 1 Cast iron skillet
  • 1 non stick skillet for the eggs, optional

Ingredients

  • 8 oz Goat liver or lamb liver
  • 1 large yellow onion
  • 4 oz button mushrooms sliced 1/4 inch
  • 1 teaspoon thinly sliced garlic
  • 1 Tablespoon finely minced shallot
  • 4 thyme sprigs
  • Salt and pepper
  • 1 oz unsalted butter
  • 1 teaspoon flour
  • Oregano
  • 1 oz brandy
  • 2 oz vegetable stock
  • 1 Slice of buttered toast/person

Scrambled Eggs

  • 3 eggs optional
  • 2 oz heavy cream
  • 1 oz Parmesan cheese optional
  • 1 oz cream cheese optional
  • 1 Tablespoon Italian parsley roughly chopped
  • 1 Tablespoon chives sliced

Instructions

Saute the Onions and Mushrooms

  • Chop onion into thin slices
  • Evenly butter both sides of bread.
  • Add oil to pan and sauté onions until caramelized over medium heat, about 15-20 minutes. Add butter and herbs and set aside.
  • Sauté mushrooms for 5-7 minutes. Allow to sear and color. Season with salt and put aside with onions.
  • Sauté garlic, shallots, and herbs with butter. Caramelize and deglaze with brandy.
  • Add vegetable stock, mushrooms and onions and heat thoroughly.
  • In a clean pan sear both sides of bread on medium heat.

Cook the Goat Liver

  • Salt and pepper the liver, then dust with flour.
  • Sear the liver on high heat and cook 30% through, then flip.
  • Cook until medium rare or desired doneness, but don't cook well done.
  • Remove the liver, reserve and keep warm.

Scrambled Eggs (optional)

  • Crack eggs and lightly whisk in a small bowl with the cream, season with salt and pepper
  • Add oil to the pan on medium low heat.
  • Add egg mixture and use spatula to spread around to prevent a skin from forming.
  • Add cream cheese and Parmesan cheese.
  • Season eggs with salt and pepper and finish with herbs. Reserve and keep warm.

Finish and Serve

  • Plate the toast first, cut on the diagonal.
  • Add eggs (optional), then liver with onions and mushrooms on top.
  • Drizzle with pan sauce.
  • Garnish with parsley and serve.

Video

Notes

Goat liver is used in this recipe but it will also work for lamb and mutton liver. 

Nutrition

Serving: 4oz | Calories: 634kcal | Carbohydrates: 18g | Protein: 41g | Fat: 18g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 644mg | Sodium: 574mg | Potassium: 827mg | Fiber: 2g | Sugar: 6g | Vitamin A: 20981IU | Vitamin C: 15mg | Calcium: 278mg | Iron: 8mg