Slaughterday Fry

Ingredients (all meat collected day or day after from the pig harvest):

  • 4 Tbsp. Butter

  • 1 Lobe Liver

  • 2 kidneys

  • The Spleen

  • The Heart

  • Skirt & Hanger steaks, if you have them

  • Red wine, for deglazing

  • 1 Tbsp. or so Dijon

  • 1 Tbsp. or so Jam

  • 1/4 cup Heavy Cream

  • 1 Tbsp. Whiskey

  • 1 Loaf Crusty bread


Method:

  • De-vein the liver, peel heart & spleen. Cut kidneys in half and remove the veins. Cube all meat to roughly 1/2 inch cubes.

  • Brown the liver in 1 Tbsp. butter. Brown all sides, then set aside. Add butter with each new meat, and brown the heart, spleen and kidneys consecutively. Do the steaks if you have them too.

  • Deglaze the pan with red wine and scrape bits of the pan into the sauce. Add the dijon, the jam, the cream, and whiskey. Reduce the sauce and then add the meat chunks back to re-heat.

  • Serve over crusty bread with good wine or whiskey.

Liver, Spleen, Kidney, Heart, Skirt Steak, Hanger SteakBethanee WrightLiver, Kidney, Spleen, Heart, Skirt Steak, Hanger SteakComment