Bear's Paw
Discover a unique, hearty dish that's both comforting and flavorful, ideal for those seeking a robust, traditional-inspired meal.
- Time
- 45 min active · 45 min total
- Yield
- 4 servings
- Steps
- 6
Ingredients
- Pork liver 400 g
- Onion 1 pcs
- Garlic 1 clove
- Chicken egg 1 pcs
- Bread flour 1 tbsp
- Salt 2 g
- Ground black pepper 0.5 g
- Refined sunflower oil 1 tbsp
- Pitted olives optional
- Rosemary optional
Directions
Step 1
Wash and pat dry the piece of liver and the egg. Wash and peel the onion and garlic. Prepare a meat grinder, a bowl for mixing the mince, a wide pan, and a serving platter. Cut the olives into strips about 3 mm wide. Rinse the rosemary sprigs.
Step 2
Cut the liver into medium pieces, grind them in a meat grinder or blender. Cut half of the onion, pass it through the meat grinder along with the garlic clove.
Step 3
Add the vegetables, flour, and egg to the liver in the bowl. Season the mixture with salt and pepper, mix well.
TipYou can also use chicken or beef liver for the mince; for the latter, it's better to soak it in milk for extra tenderness.
Step 4
Cut the second half of the onion into large rounds. Heat the pan over high heat, pour in the sunflower oil. Form 4 oval-shaped patties from the liver mixture on the pan. Place an onion circle on one semicircular edge of each patty to form a 'bear's heel'.
Step 5
Fry the liver patties on one side for 4-5 minutes until a firm golden-brown crust forms. Then flip and fry on the other side with the onion for another 4-5 minutes. Place the finished patties on a platter.
Step 6
Garnish the patties on the side opposite the 'heels' with olive strips to form 'claws'. Place a rosemary sprig shaped like a fir branch and whole olives on the edge of the platter, sprinkle the plate with salt.
TipInstead of rosemary, you can use parsley or dill sprigs.
