Summary

Ingredients

• 400 g liver (s), rabbit or lamb liver
• 1 red pepper (s)
• 1 red pepper
• 2 tomato (s), panicle or shrub
• 2 pickles, medium-sized
• 1 onion (s), medium-sized
• 2 cloves garlic
• 4 tablespoon olive oil, virgin
• 100 ml vegetable stock
• 50 ml red wine, dry
• 1 tablespoon balsamic vinegar, red
• 1 tablespoon crème fraîche
• Pepper, colored, from the mill
• salt
• flour, for binding

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Instructions

1. Clean the liver, wash it with cold water and pat dry. Quarter, core, peel the peppers and cut into strips. Peel, core and dice tomatoes as well. Core and finely chop the peppers. Cut the cucumber into cubes. Peel onion and garlic and chop finely.
2. Heat 2 tablespoons of olive oil in a casserole and fry the onions and garlic until translucent. Add the paprika, chili peppers, cucumber and tomatoes and simmer everything over a medium heat for approx. 10 minutes, stirring occasionally. Now deglaze with the red wine and about half of the broth and let simmer for another 10 minutes on a low heat under the lid. If necessary, add stock. Then stir in the creme fraiche and balsamic vinegar and season with salt and pepper. If necessary, bind with a little mixed flour and keep warm.
3. Season the liver with pepper and salt and fry in the heated olive oil for 2-3 minutes on both sides. Then arrange on plates with the vegetables and a side dish (I prefer to add rice). Alternatively, you can also go with ribbon noodles.