Summary

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

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Instructions

1. 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.
2. Thinly slice the onions and garlic.
3. Turn the liver strips in flour so that they are lightly covered all around.
4. 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.
5. 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.
6. This goes well with potatoes, spaetzle or whatever your heart desires.
7. 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!
8. A tasty, quick and easy dish of the little hunter`s right.