Venison Liver with Balsamic Onions

Name: Venison Liver with Balsamic Onions
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 Portionen
Ingredients: 300 g Venison liver; 250 g Onions; 40 g Butter; 50 ml Balsamic vinegar; 1 TL Honey; 1 Prise Salt; 1 Prise Pepper; Oil

Main Course

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This recipe for venison liver with balsamic onions is a hearty main course that is ideal for autumn. The venison liver is pan-fried and then refined with sweet and sour balsamic onions in the Thermomix®. Preparation takes about 35 minutes and yields 2 servings. A savory dish for lovers of game dishes.

Ingredients (8 ingredients)

300 g Venison liver
250 g Onions
40 g Butter
50 ml Balsamic vinegar
1 TL Honey
1 Prise Salt
1 Prise Pepper
Oil

Preparation (7 steps)

Prepare the onions

Thermomix® Setting

3 sec/Speed 5

Peel and halve 250g of onions and place in the mixing bowl. Chop for 3 sec./speed 5.

3 sec

Sauté the onions

Thermomix® Setting

3 min/248°F/Speed 1 248°F

Add 40g of butter to the chopped onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

3 min

Add balsamic vinegar

Thermomix® Setting

15 min/212°F/Speed 1 212°F

Add 50ml of balsamic vinegar, 1 tsp of honey, 1 pinch of salt and 1 pinch of pepper to the onions in the mixing bowl and cook down for 15 min./100°C/speed 1 without the measuring cup.

15 min

Prepare the venison liver

While the onions are simmering, trim 300g of venison liver and cut into bite-sized pieces.

Sear the venison liver

Sear the venison liver pieces in a separate pan with a little oil until they are brown on the outside and still slightly pink on the inside. Season with salt and pepper.