Turkey Liver with Apple and Onions

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Thaw the turkey liver completely, remove fat or tendons if necessary, season with salt, pepper and roll in flour.
Heat the fat (in this case I prefer margarine or clarified butter to oil for once) in a pan and fry the liver on all sides at a high temperature so that it becomes a little crispy on the outside. I always fry the liver all the way through, but you can also serve it pink. Be careful, liver splatters in the hot pan! I use a strainer pad for the pan to counteract this.
In the meantime, peel the onion and cut into large cubes or half rings. Peel the apple, remove the core and cut into small pieces.
When the liver is almost done cooked, add the onion until it is translucent. At the very end, the apple pieces are added for 1 - 2 minutes.
Boiled potatoes or mashed potatoes and red cabbage (apple red cabbage in particular) go well with it.

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