Summary

Ingredients

• 500 g strawberries
• 2 tablespoon pepper, green, coarsely crushed
• 4 tablespoon powdered sugar
• 1 bunch spring onion (s), cut into fine rings
• 400 g poultry liver, preferably turkey liver, tendons removed
• 120 g butter
• salt
• Pepper, freshly ground
• 200 ml port wine, red
• 4 tablespoon balsamic vinegar
• 4 tablespoon water

Print Recipe Pin Recipe

Instructions

1. Cut the washed and cleaned strawberries into wedges and marinate with crushed green pepper and powdered sugar. Leave the butter in a pan, toss the spring onions briefly in it, lift out with a slotted spoon and set aside. Add the liver to the pan and brown on all sides over medium heat. Salt and pepper, deglaze with port wine and remove the liver. Reduce the sauce by half, pour through a sieve into a saucepan. Add balsamic vinegar and 4 tablespoons of water. Arrange the liver with the spring onions, balsamic sauce and strawberries decoratively on plates.