>>17870712Every meat is delicious and tender when stewed for 3 hours at low temperature. You could just thrown all your ingredients into a pot and let it simmer, but it will be better if given some colour:
You fry the meat at high temp in a pan for a short time, to brown. When using liver, do it at medium-low temperature instead. Dump everything in your pot. I had ~700g of liver and ~450g of heart
Onions and carrots should be fried in oil for a while too, at medium temperature. I used two medium-small carrots and four medium sized onions. Towards the end, i added minced garlic and ~3 teaspoons of tomato paste to the pan and kept stirring. If you add them too early, they might burn.
Whenever you are finished with a batch of stuff in the pan and there is brown residue accumulating on the pan-bottom, pour in a big glug of red wine and scrape the fond off the bottom to add to the pot (i have a steel pan. Not sure about non-stick pans)
After that, i added a little bit of water and a bunch of spices to the pot. Pepper, cumin, fresh sage, fresh oregano, chayenne and a WHOLE BUNCH of Paprika.
I kept it simmering at a low temperature for ~3 hours with the pot lid half-on. It was very good
