About this recipe
1 boar liver (purged in milk for 30 minutes)
2 tablespoons flour to coat
2 tablespoons butter
2 springs of thyme
2 medium Spanish onions
2 large eggs, beaten well / cup flour, to coat the rings
1 cup bread crumbs
1 bunch of sage
3 cups vegetable oil
Slice onions to your desired thickness and toss in fl our, shaking off the excess. Next, add the fl oured rings to the beaten eggwash before coating in breadcrumbs. Set aside until it's time to fry.
Heat a sauté pan to medium-high heat. Season the liver with salt and pepper, then coat with fl our. Sear the liver on one side, fl ip it over and add butter.
At this point, turn the heat down and add thyme and start basting the liver with the melted butter and pan juices. Cook the liver for 2 to 3 minutes on each side and set aside to rest.
In a household deep-fryer or shallow pan, heat oil to 350F and fry your onion rings adding a handful of fresh sage at the last second. Serve with boar liver and a dollop of Dijon mustard.
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