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Sarazener (Saracen)

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Submitted by dsrobbie

YIELD

4 servings

PREP

30 min

COOK

25 min

READY

55 min

Ingredients

600 6E+2
GRAMS GRAMS ELK
liver or from deer, cut into small pieces *
3 ½ 53
TABLESPOONS ML LARD *
1 1
EACH EACH ONIONS
finely chopped
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
1 15
TABLESPOON ML VINEGAR
4 946
CUPS ML BEEF STOCK *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 49 65% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 6mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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