Before frying, the liver of a wild goat must be soaked and then pickled. Then roll in eggs and breadcrumbs and fry. Mashed potatoes are ideal for this delicious dish. Bon Appetit!
Purpose: At the festive table / Inexpensive
Main ingredient: Meat
Dish: Hot dishes
- Wild goat liver - 400 Grams
- Flour - 3 Art. spoons
- Egg - 2 Pieces
- Breadcrumbs - 3 Tbsp. spoons
- Salt, pepper - To taste
- Vegetable oil - To taste (For frying)
- Dry red wine - 1 Glass
How to cook Roasted Wild Goat Liver
Prepare all the required ingredients.
The liver must be soaked in cold water for about 2 days before cooking. The container with water and liver should be in a cool place, change the water twice a day. Cut out ducts and films from the soaked liver. Fill with wine for 4-6 hours. Cut the liver marinated in wine into slices about 1 cm thick, salt and pepper.
Dip each piece of liver in flour, then dip in beaten eggs and bread in breadcrumbs. Fry the liver in highly heated vegetable oil until golden brown. It will take 2-3 minutes.
Put the prepared liver on a dish and leave for a while.