Wild Boar Liver on Caramelized Onions in Balsamic Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ wild boar liver (s), fresh
- 5 tablespoon, heaped flour for turning
- clarified butter or vegetable fat
- 3 small onion (s)
- 2 cloves garlic)
- 1 ½ tablespoon honey
- 50 ml balsamic vinegar
- 100 ml red wine
- 100 ml game stock or vegetable stock
- 0.5 tablespoon ½ flour to thicken
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the liver and dry it with paper towels. Remove the thicker blood channels at the base and cut into strips approx. 2 - 3 cm thick.
- Thinly slice the onions and garlic.
- Turn the liver strips in flour so that they are lightly covered all around.
- Heat the fat in a coated pan and fry the liver strips all around for approx. 3 - 4 minutes. Make sure that they are still slightly pink on the inside, otherwise they will be too dry. Then remove from the pan and set aside.
- Heat the fat again in the same pan and sauté the onions and garlic until translucent. Now add the honey and let it caramelize for approx. 1 - 2 minutes. First deglaze with balsamic vinegar and then with the red wine again and add the game stock. Simmer everything for 1 - 2 minutes and thicken the sauce with half a tablespoon of flour, but stir it with a little water until smooth. Let simmer briefly. Finally, season the sauce with salt and pepper and add the liver strips to heat them up again if necessary.
- This goes well with potatoes, spaetzle or whatever your heart desires.
- Fresh wild boar liver (ask the local hunter) does not need to be pretreated, pickled or skinned. It has a wonderful and not too strong taste that does not have to be changed. Also do not salt beforehand, otherwise the liver will dry out!
- A tasty, quick and easy dish of the little hunter`s right.
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