After my previous unsuccessful attempt at cooking ostrich liver, I was compelled to have another go, this time having the advantage of knowing what it tastes like.
Before my previous attempt, the flavor had been described to me as ‘comparable to calves liver.’Not that ‘comparable’ really means much. 
After trying it I decided that the flavour was a stronger, more like chicken liver but more … sort of… grassy.
I decided I’d try out my chicken liver with mavrodaphne recipe substituting in the ostrich liver. The result was a very good flavour balance. I think that in future, I’ll continue to treat this liver like chicken liver not calves’. Maybe I’ll even make ostrich and brandy paté!
Unfortunately I seem to have encountered a problem. Goon is one of those odd few who likes liver but only when it is very well done. He has a problem with the texture when it is cooked pink in the middle. I have a problem with the texture when it isn’t 
. It looks like I’ll be cooking liver for just me in future. Either that or I’m going to have to do something clever like cook it in two batches and then add it to the sauce just before serving it.
Goon is a nuisance sometimes.
After my previous unsuccessful attempt at cooking ostrich liver, I was compelled to have another go, this time having the advantage of knowing what it tastes like.
Before my previous attempt, the flavor had been described to me as ‘comparable to calves liver.’Not that ‘comparable’ really means much. After trying it I decided that the flavour was a stronger, more like chicken liver but more … sort of… grassy.
I decided I’d try out my chicken liver with mavrodaphne recipe substituting in the ostrich liver. The result was a very good flavour balance. I think that in future, I’ll continue to treat this liver like chicken liver not calves’. Maybe I’ll even make ostrich and brandy paté!
Unfortunately I seem to have encountered a problem. Goon is one of those odd few who likes liver but only when it is very well done. He has a problem with the texture when it is cooked pink in the middle. I have a problem with the texture when it isn’t . It looks like I’ll be cooking liver for just me in future. Either that or I’m going to have to do something clever like cook it in two batches and then add it to the sauce just before serving it.
Goon is a nuisance sometimes.
I actually don’t like my meat that rare on the whole, but liver is an exception. It’s one of those annoying things that just develops the consistency of rubber if it is overcooked even slightly - it really does just need to be a quick flash in the pan to ensure it retains its delicious light, almost silky texture.
Don’t give up on Andy - he’ll come round…!
Comment by Dale — February 13, 2007 @ 10:48 am
Seriously, I’ve tried chicken liver, ostrich liver, lambs liver- even calves liver in cream and marsala and he gets funny about the texture. The weird thing is he actually LIKES the rubber version of liver.
Of course,when I’m cooking liver, his opinion largely gets ignored and I’ll cook it pink anyway, but in the case of this ostrich liver, I tried to go for a compromise and quite a few bits ended up overcooked.
Comment by ros — February 13, 2007 @ 4:20 pm
Ostrich liver!! You make me feel so offal deprived! wah!
Maybe I’ll go fry up some chicken livers for lunch to console myself.
Comment by Lea — February 16, 2007 @ 2:18 am