Summary

Ingredients

• 400 g poultry liver
• 20 g olive oil
• 200 g onion (s)
• 15 g arlic
• 1 small Can (s) tomato (s), strained (200 g)
• 125 ml red wine, alternatively water
• 1 pinch thyme, dried
• 1 pinch rosemary, dried
• 1 pinch oregano, dried
• 1 pinch chilli flakes, if you like
• some salt and pepper, to taste
• some stevia, liquid to taste
• some parsley, for garnish

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Instructions

1. Clean the poultry liver and cut into smaller pieces. Peel and dice the onion and garlic.
2. Heat the olive oil in a pan, add the onion and garlic, sauté briefly, add the liver and fry well. Deglaze with the red wine (water). Add the herbs, chilli and tomato strains. Simmer for about 10 - 15 minutes with an open pan and reduce the liquid a little, then add salt, pepper and stevia to taste.
3. Arrange on two plates or in a bowl and serve garnished with parsley.
4. This goes well with a cucumber salad or a serving of rice at lunchtime.
5. 1 serving approx. 18.8 g F - 13.8 g KH - 47.3 g EW (without wine and calculated as a layman).