John Myers
Hunter-style Turkey Liver Stroganoff
The perfect hunter-style turkey liver stroganoff recipe with a picture and simple step-by-step instructions.
- 1 lb Turkey liver
- 200 g Chanterelles
- 0,5 bunch Garden herbs
- 1 piece Onion red
- 1 piece Onion white
- 1 piece Garlic cloves chopped
- 100 g Flour
- 0,25 Cup Rapeseed oil
- 2 tablespoon Butter
- 2 piece Crush juniper berries
- 0,5 Cup Red wine medium quality wine
- 0,5 Cup Poultry broth
- Salt
- Pepper
- Cream 30% fat
- Wash the liver, remove the skin and tendons, dry with kitchen shrimp and cut into bite-sized strips.
- Chop the onions, herbs and garlic, wash and dry the mushrooms.
- Steam the onions in the rapeseed oil until they are translucent, then add the pieces of liver, rolled in flour, to the braising until it takes on a light color.
- Now the mushrooms, herbs, garlic, butter and juniper follow to steam, for about 10 minutes with the lid closed.
- Now deglaze with the red wine, add the poultry stock and let everything simmer a little longer with the lid open.
- Remove from the fire, fold in some cream and serve immediately with bread or rolls.
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