Goat Liver – 500 g / 1 kg

Thawing: If the goat liver has been frozen, thaw it safely in the refrigerator overnight or use the defrost setting on your microwave. Avoid thawing at room temperature to prevent bacterial growth.

Cleaning: Before cooking, rinse the goat liver under cold water and pat it dry with paper towels. Remove any excess fat or connective tissue, and cut it into desired portions if necessary.

Seasoning: Goat liver benefits from robust seasoning to enhance its flavor. Consider marinating it with herbs, spices, and acidic ingredients like lemon juice or vinegar to tenderize the meat and add depth of flavor.

Cooking Methods: Goat liver can be cooked using various methods, including pan-frying, grilling, broiling, and sautéing. It cooks quickly and is best served medium-rare to medium to maintain its tenderness and flavor.

Internal Temperature: Ensure that goat liver reaches a safe internal temperature of at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Use a meat thermometer to accurately gauge doneness and avoid overcooking