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.
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
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.
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.
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.
Serve with freshly toasted sourdough bread.