Roasted Blood Of Ducks, Geese and Rabbits
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 liter ½ blood from the animals mentioned above
- 1 clove (s) garlic, chopped
- 1 large onion (s), finely chopped
- Salt and pepper, freshly ground
- 1 tablespoon lard
Print Recipe
Pin Recipe Instructions
- Heat the lard, sweat the onions and later the garlic until translucent, add blood. Simmer everything over medium heat for 5-8 minutes and then fry for 1-3 minutes over high heat. Salt and pepper to taste.
- I also make mashed potatoes or, better still, mashed potatoes.
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