Description:
While out on our hunt in Napier, we managed to bag a few ducks and a spur-winged goose. We were famished from a long day of hunting, and although we had some successes, we still felt beaten by the birds, so we decided to cook up a quick meal.
We were limited on time, as we needed to head back to the city, so the plan was to just remove some of the oval and do a quick fry up. This is a simple recipe that can be done in the field with little to no effort. We had some nice bread on hand, so we thought a quick pan-fried heart and liver hash on toast would be good.
Ingredients:
Hearts and livers from 2-3 wild birds - sliced
2 small spring onions - diced
2 cloves of Garlic – finely chopped
A tot of fynbos gin
Sourdough, or similar bread, toasted
Knob of butter
Instructions:
Step 1:
Dice the spring onion and garlic. On a gas stove, use a heavy pan to heat the butter/oil until just smoking and add the spring onion and garlic. Turn the heat down and simmer on a low heat until the spring onion has wilted.
Step 2:
Turn the heat back up and add the organ meat. Keep an eye on the heat and turn often until it has browned and cooked to about medium-rare.
Step 3:
Once the organ meat is brown add the gin and turn the pan to let the gas stove ignite the gin fumes to flambé the organ (use a lighter if you not using a gas stove). Leave the flames to burn out, usually 30 seconds, and once out remove from the stove.
Step 4:
Serve with freshly toasted sourdough bread.