The oven liver

From feasting and celebrating


There are dishes whose scent awakens delight when the nose is still far away from the place where it "schmurgelt". The tempting and invisible swaths are unstoppable. They also penetrate through perfectly sealed doors, enter the entrance hall and reach the street, where they bring a smile to their faces like messengers of good news. In any case, those who can serve as guides because the promise of fragrances will soon be fulfilled. Those who are not invited to the banquet must master the desire differently or elsewhere. Bad luck.

It would be exciting to find out what happens when the odor of a Ofenleber reaches the nose and in the brain a pleasurable well-being triggers, even before fork or knife or palate came into play. This anticipation reaches not only the mouth, but above all the heart, because such a Ofenleber not want to be enjoyed alone, but together with friends or in the circle of the family. "My grandma has already made the oven liver. My dad loves her warmly and intimately, "says Christiane Kirchner, innkeeper at Gasthof Rieder in Jenbach. In the Zillertal, the Ofenleber is a traditional wedding dinner, in the silver region it is not less popular and because the dish is unknown in other parts of the country, it can be assumed that this very special joy is a very regional one.

Culinary bliss
Whoever invented it: the simple and traditional dish is perfect for a festive and holiday meal that is doubly friendly to cook or cook. Because of the culinary bliss afterwards. And the small amount of time previously. "If you have all the ingredients together, things are going really fast," says Toni Kirchner, innkeeper and chef at Gasthof Rieder. If professional chefs say so, the healthy hobby cookery may doubt for a moment. In this case, however, the doubts are holiday meals - and the workload has no relation to the effect.

Anyone who has potatoes, eggs, onions, hardcakes, garlic and flour at home just has to go to the butcher of his confidence and get a bunch of parsley on the way. And marjoram, should not stand next to salt and pepper in the domestic spice tray. "Maybe you should call first, so that the butcher certainly has a pig liver, heart, lungs and a pig net," advises Toni Kirchner in this regard to be on the safe side. All those who do not have a machine at home should ask Master to fake liver, lungs, heart and fat pork. "Not at the finest level, it can be a bit rough," says the cook. At least now, the butcher already knows that it's an oven liver being planned, so he knows how big the pork net needs to be, and may automatically cut the thin slices of bacon, which will later gently cover the oven liver. Square or bacon should be, they may also be mixed.

A few moves
So thoroughly equipped and arrived at home only a few steps are needed. Dice the big onion, soak the bread in warm water and squeeze it tight, grate the potato, chop the parsley - that's it. "Then mix everything together, add flour and the eggs and season the mixture with salt, pepper, marjoram and garlic. Grease a square shape, net pure, mass pure, bacon over it, net zua - and purely in the oven, "Toni Kirchner describes the procedure as ragged as excellent.

Anyone who observes him in his pleasure craft soon realizes that he not only masters it, but that he is already looking forward to the oven liver when preparing himself. "I really like the oven glue. We only have them on the daily menu because it's a dish that tastes really wonderful on the day you make it, "he says.

He does not know exactly how and why his heart and lungs "crept" into his oven glue. "That's what I learned. My dad did it that way, "Toni draws his eyes back and looks forward at the same time. To his son, the fifth Anton Kirchner, who stands here with his father in the kitchen and with his 16 years leaves no doubt that he is the heir of the Kirchner cooking in the Gasthof Rieder - so close to the Inn Valley and yet so far from any Bustle - will continue. "I finish the tourism school, then I go home and then I'm the boss," he smiles and says to the question of what he likes to cook: "Something like the daddy. Rather traditional. "Mum Christiane Kirchner must grin herself at the thought that her son never had another career aspiration and was always clear to him that he would become a cook. Not somewhere, but here, in Fischl. "Dahoam" just.

Better longer than too short
As they talk about the inn and the traditions of the family business, the smell is beginning to be beguiling. "The oven liver is ready at 180 degrees after about an hour. The higher the shape, the longer it takes, and it's always better to leave it ten minutes longer than ten minutes too short, "Toni says. If you want to play it safe, you can use the roasting thermometer and "redeem" friends or family at a core temperature of 80 degrees. Maybe they managed to keep them quiet with a boiled beef or ham. Because the oven lager is hearty, Toni Kirchner advises a light appetizer. He accompanies the oven-liver himself with parsley potatoes and adds a gravy, which the careful cook has put aside after the last roast enjoyment and frozen in the knowledge of the festive oven-liver. "Dessert is a stuffed baked apple with vanilla sauce," says Toni Kirchner still with a feeling for Christmas tastes. When the apple arrived, the holiday and holiday guests are not only grateful for the beautiful menu. No, they also send a small prayer in the direction of the sky. Because the enticing scent was a guide for her. And she to the lucky ones

oven liver


  • 500 grams of pig liver
  • 150 grams of lungs and heart of the pig
  • 150 grams of fat pig minced
  • 1 big onion
  • 2 potatoes
  • 4 dry rolls
  • 2 eggs
  • 3 tablespoons of flour
  • 1 pig network (tell the butcher what he is doing)
  • 20 slices of square or bacon (or mixed)
  • 3-4 cloves of garlic (according to taste)
  • 1 bunch of parsley
  • Salt, pepper, marjoram

Liver the lungs and heart, chop the onion, grate the potatoes, chop the parsley, soak the bread in warm water and squeeze well. Then mix the minced meat (including the fat pork tenderloin) with the ingredients, add the eggs, add the flour, garlic, season and knead well.

Line the oven-proof box shape with the pork net and fill in the mass, which is then covered with the strips of bacon and "closed" with the pork net. Bake in the preheated oven at 180 degrees for about an hour or let it stew. A few minutes more do not hurt; a few minutes too little but already. At a core temperature of 80 degrees, the oven liver is ready.

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