John Myers
Contents
show
Ingredients
Liver ragout
- 1 kg Liver
- 2 Onions
- 3 Pickled cucumber
- Tomato paste concentrated three times
- Granulated broth
- Salt
- Pepper
- Venison Seasoning
- Worcestershire sauce
- 250 ml Red wine
- Liquid sweetener
- Water
- Sauce thickener dark
Potato mash
- 8 medium Potatoes
- 1 tbsp Butter
- 2 tsp Granulated broth
- Pepper
- Nutmeg
- Turmeric
- Roasted onions
- 2 tbsp Sour cream
Instructions
Liver ragout
- Wash the liver, drain and pat dry. Now cut into 3x3 cm cubes and set aside.
- Peel and chop the onion. Quarter the pickles and cut into slices.
- Heat the margarine in a saucepan and roast the onion in it. Now add the liver cubes and fry them. When everything has boiled down, add tomato paste and let it sizzle briefly, now deglaze with red wine and let it boil down again. Repeat this at least two more times, but with water. Add the spices.
- Add the cucumber cubes and the water until the liver is covered. Let everything continue to simmer and after about 15 minutes try whether the liver has the desired consistency. Thicken with the sauce thickener before serving.
Potato puff
- The potatoes were peeled, washed, cut into cubes and brought to a boil with salted water before they were "fried".
- Since they are now soft enough for the Pü, they are poured off and some of the cooking water is collected for further processing.
- Have a mixer with a paddle ready .. Add the butter flakes and spices, put the mixer in your hand and stir until there are no more pieces. Now slowly add the potato water until you have the desired consistency. Now stir in the sour cream and fried onions, taste and DONE!
- I did not include any salt because that from the cooking water is usually sufficient.
Nutrition
Serving: 100gCalories: 153kcalCarbohydrates: 2.8gProtein: 1.6gFat: 10.6g
