Special on fresh calves liver and turkey giblets today at the butcher shop.
I thought of rough chopping them in the processor then into milk overnight. Then gently combining with cold sautéed sweet onions/mushrooms and fine chopped 'double smoked' bacon. Then into a low and slow oven.
Is there anything I'm missing? Any thoughts on how this first time 'seat of the pants' recipe could be improved before I start? Or should I forget about it?