Wild boar liver with caramelized onions in balsamic red wine sauce

Ingredients for 2 servings:

• ½ liver(s) of wild boar, fresh
• 5 tbsp, heaped flour for tossing
• e.g. clarified butter or vegetable fat
• 3 small onions
• 2 garlic cloves
• 1 ½ tbsp honey
• 50 ml balsamic vinegar
• 100 ml red wine
• 100 ml game stock or vegetable broth
• ½ tbsp flour to thicken
• some salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Delicious and simple dish made from freshly killed wild boar!

Wash the liver and dry with kitchen paper. Remove any larger blood vessels from the base and cut into strips approximately 2-3 cm thick. Thinly slice the onions and garlic. Coat the liver strips in flour, lightly coating them all over. Heat the fat in a non-stick pan and fry the liver strips all over for about 3-4 minutes. Ensure they are still slightly pink on the inside, otherwise they will become too dry. Remove from the pan and set aside. Heat the fat again in the same pan and sauté the onions and garlic until translucent. Add the honey and let it caramelize for about 1-2 minutes. Deglaze first with balsamic vinegar, then with the red wine, and add the game stock. Simmer everything for 1-2 minutes and thicken the sauce with half a tablespoon of flour, stirring first with a little water until smooth. Let it simmer briefly. Finally, season the sauce with salt and pepper and add the liver strips, reheating if necessary. Serve with potatoes, spaetzle, or whatever your heart desires. Fresh wild boar liver (ask your local hunter) doesn’t need to be pretreated, pickled, or skinned. It has a wonderful, not overly strong flavor that doesn’t need to be altered. Also, don’t add salt beforehand, or the liver will dry out! A delicious, quick, and easy dish based on the “small hunter’s law.”