Poultry Liver – Mushroom – Ragout

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 400 g poultry liver (washed, freed from tendons)
  • 200 g mushrooms (cleaned, thinly sliced)
  • 250 g onion (s), (cut into rins)
  • 125 ml meat stock
  • 150 ml red wine (semi-dry)
  • Salt and pepper, black from the mill
  • 2 teaspoons cranberries
  • 3 tablespoon sour cream
  • 2 tablespoon lard
Poultry Liver – Mushroom – Ragout
Poultry Liver – Mushroom – Ragout

Instructions

  1. Heat the lard in a pan. Fry the liver, mushrooms and onions well in it. Season with salt and pepper.
  2. Then deglaze with the stock and red wine.
  3. Cover and simmer on low heat for 20 minutes.
  4. Stir in the cranberries and sour cream, season again with salt and pepper.
  5. Oven-fresh bread or mashed potatoes tastes good with it.

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