Paleo breakfast – Lamb’s liver with mushrooms and avocado tomato salad

How are you Wild One?
Today I have a recipe for you that will make you feel great! It was again my breakfast, because I love a dish like this in the morning when I have time to make it.
Lamb’s liver with fried mushrooms, avocado-tomato salad and fresh herbs right out of our little garden. I think fresh garden herbs are best,

but you can usually buy seasonal herbs fresh in any organic grocery store, or at the supermarket.

So first of all I’ll list the ingredients:

250-300g liver
a hand full of fresh mushrooms
some fresh sage
salt and pepper

1 avocado
2 large tomatoes
1 clove of garlioc
fresh oregano
fresh basil
salt and pepper
Balsamico
olive oil

Slice the tomatoes, scoop the avocado out of it’s skin with a spoon and arrange on plate.
Chop the garlic and sprinkle it on top.
Chop your oregano and basil and spread across your salad.
Add salt and pepper, Balsamico and olive oil.
There’s your salad!

Heat some butter in your pan and lay the liver strips into it.
Add fresh sage, chopped. Leave to simmer for a few minutes at lowish heat.
Slice the mushrooms.
When the liver is ready to turn, fried slightly brown on first side, turn it over and arrange it around the edge of the pan.
Add the mushrooms to the centre of the pan and some salt and pepper. Keep moving mushrooms until the liver is done. Don’t fry the liver too long or it will get chewy.

Add the liver and mushrooms to your salad and get tucked in!
Watch my video below to see how I did it.

wild-horse 08/2017

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