Wild Poultry Liver with Pineapple

Rinse the ready-to-cook wild fowl liver, dry it and cut it into small pieces. Heat the butter in a frying pan and roast the liver pieces in it briefly, for about 4 min, turning carefully. Season with pepper, pour the sherry over the liver and cook for another 3 minutes with the lid on. Cut the pineapple slices into pieces and add to the liver form, if necessary also a small amount of juice from the can. Season the dish lightly with salt, season with ginger powder and finish stewing in 3 min. with the lid closed.

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