Wild game liver and heart are loaded with iron and flavour and make an exceptional starter when cooked with masala spices. The recipe will be an eye-opener for some, as it is a great way to introduce people to new ways to eat liver. Making this dish with upland bird or waterfowl liver and hearts is best, but venison works great, too.

Control the heat level for your audience and add tang with more lemon juice. The aromatic spices are warm, inviting, and perfect for the holidays to serve to friends and family.

The recipe was developed by Manok Dhillon, a world-traveled chef who has cooked for British royalty and with Presidents of the United States. We made this recipe with hearts and livers from pheasants, but it expanded to include other organ meat.

Ingredients:

• ½ to ¾ lbs liver (pheasant, goose, duck, venison) hearts - optional
• 1 tsp whole cumin seeds
• 2/3 cup ghee or cooking oil
• 1 large red onion, diced
• 6 fresh garlic cloves, chopped
• 3 inches fresh ginger, chopped fine
• 1 green chili, chopped (optional or adjust quantity for your spice level)
• 2 medium fresh tomatoes, diced
• 10 stalks fresh cilantro, chopped
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp cumin powder
• 1 lemon, juiced
• 1 tsp chaat masala powder (or substitute with curry powder and juice of ½ lemon)
• Salt and pepper to taste

Directions:

1. Wash the livers, and hearts if using, and cut them into bite-sized pieces.
2. Heat oil or ghee in a heavy bottom pan and add cumin seeds till they sizzle.
3. Add onion, ginger, garlic, green chilies (optional), a teaspoon of salt, and sauté until the onions brown. You can add a few tablespoons of water to prevent sticking along the way.
4. Once browned, add tomatoes and sauté till they are cooked and the oil separates from the mixture. Cook on medium heat.
5. Add turmeric, garam masala, cumin, and sauté for a minute. Add a few tablespoons of water to prevent the powders from burning and to release all the flavours in the mixture.
6. Add liver and sauté until dark brown and completely cooked. Cut a few pieces to check for doneness.
7. Once cooked, add lemon juice, cilantro, chaat masala and sauté for another minute. Adjust salt and lemon juice for this tangy, spicy and flavourful dish.
8. The livers are ready to eat. Enjoy with buns, naan bread, on crackers, or as is.