Summary

Ingredients

• 100 g carrot (s)
• 150 g peas
• 50 g bacon cubes
• 1 medium onion (s)
• 600 ml game stock
• 4 tablespoon olive oil
• 30 g pine nuts
• 300 g lon rain rice
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon cumin powder
• 40 g raisins
• 300 g liver (s) from ame (e.. deer, deer or wild boar)
• 1 teaspoon, heaped dill, fresh
• salt and pepper

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Instructions

1. Peel the carrots and cut into small cubes. Dice the onion as well. Heat the stock.
2. Heat 2 tablespoons of olive oil in a large saucepan or pan and sauté the carrots and onions in it. Fry the pine nuts and rice for 2 to 3 minutes. Season with salt, pepper, paprika powder and cumin. Stir in the hot stock and bring everything to a boil. Reduce the heat to a minimum and let the rice simmer gently for 20 minutes with the saucepan closed.
3. In the meantime, soak the raisins in a little hot water. Just before the end of the cooking time, fold in the peas and cook with them.
4. Rinse the liver with cold water, pat dry and cut into approx. 2 cm cubes. Heat the remaining oil in a pan and fry the liver cubes all over. Add the liver pieces and raisins to the cooked rice and season to taste again. Sprinkle with fresh, chopped dill and serve immediately.