Chicken Liver Venetian Style with Celeriac Mash

Eating offal is getting less and less common in the Western world. Most are looking just for the best pieces of the animal. What is done with the rest is nothing they care about.
I love looking at an animal and when it is slaughtered it should be eaten from head to toe or nose to tail.

Eating offal is still common in Asia. There are so many soups and stews that contain one or more organ parts.

When I was in Sicily, I saw street vendors selling bread filled with grilled spleen. A decent meal for the worker in Palermo I was told. There was not enough time to stand in line and get a piece, we had to move to the next attraction.

When I grew up, my Mom used to make beef or pork liver baked with onions and apple ring Berlin style, served with potato mash. I loved it and still eat it some times.

Last Christmas eve was the last time I had chicken liver.

recipe for 4:
400 g chicken liver
3 onions
3 cloves of garlic
2 stems of sage
2 tbsp carified butter
3 tbsp flour
salt and pepper
125 ml red wine
125 ml chicken stock
125 ml double cream
2 Tbsp balsamic vinegar

mash:
1 head celeriac
4 small potatoes
100 g creme fraiche
3 tbsp butter
nutmeg
salt an pepper
rough chopped parsley

Start with the mash and peel potatoes and celeriac. cut into medium chunks and cook in salted water until soft. Drain and add butter, creme fraiche, nutmeg and seasoning. Use a potato masher and finally add parsley.

While the veggies are cooking, peel the onions and garlic and cut into slices.
Get the leaves off the stems of the sage and chop them fine.
Pat the liver pieces dry and coat it in flour- don´t salt them.
In butterfat cook them for 1  minute on each side and take them out of the pan.
Now onions and garlic with the sage in the pan until a bit soft.
Add red wine and stock and cook down a bit. Add the cream and season with salt and pepper.
finally the liver goes in again, reduce the heat and cook for 3 more min. Last add the vinegar and stir it in.


Serve