Sarazener (Saracen)
Yield
4 servingsPrep
30 minCook
25 minReady
55 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 600 | grams |
elk
liver or from deer, cut into small pieces |
* |
| 3 ½ | tablespoons |
lard
|
*
|
| 1 | each |
onions
finely chopped |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | tablespoon |
vinegar
|
|
| 4 | cups |
beef stock
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+2 | grams |
elk
liver or from deer, cut into small pieces |
* |
| 53 | ml |
lard
|
*
|
| 1 | each |
onions
finely chopped |
|
| 15 | ml |
all-purpose flour
|
|
| 15 | ml |
vinegar
|
|
| 946 | ml |
beef stock
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Roast the onions in the fat until golden, then add the liver and sauté it.
Add the spices. Stirring constantly, dust liver with flour and then add a little of the broth.
Add the remainder of the broth and the spaetzle, and briefly bring once more to a boil.
Stir in vinegar to taste.
Serves 4.
