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

Description

This recipe for game liver with balsamic onions is a hearty main course that is ideal for the autumn season. The game liver is fried in a pan 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 Game liver

250 g Onions

40 g Butter

50 ml Balsamic vinegar

1 tsp Honey

1 pinch Salt

1 pinch Pepper

Oil

Preparation (7 steps)

Prepare onions

Thermomix® Setting

3 sec/Speed 5

Peel 250g onions, halve and add to the mixing bowl. Chop 3 sec./speed 5.

3 sec

Sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 248°F

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

3 min

Add balsamic vinegar

Thermomix® Setting

15 min/212°F/Speed 1 212°F

Add 50ml balsamic vinegar, 1 tsp 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 game liver

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

Fry game liver

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

Add liver to onions

Thermomix® Setting

5 min/176°F/Linkslauf Speed 1 176°F Reverse

Add the fried game liver to the balsamic onions in the mixing bowl and heat for 5 min./80°C/reverse speed 1. Leave the measuring cup on.

5 min

Season and serve

Season the game liver with balsamic onions with salt and pepper and serve immediately.

Finished cooking? Great! 🎉

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About this recipe

Game liver, a dish that may initially cause some to wrinkle their brows, is in reality a culinary treasure that has been valued in my family for generations. My grandmother, a passionate hunter and cook, taught us children early on that every part of an animal should be appreciated and respectfully prepared. This recipe is a tribute to her culinary skills and the simplicity with which she could conjure up a feast from just a few high-quality ingredients. The game liver itself is the star of this dish. It should be of good quality, ideally fresh from the hunter or butcher you trust. Look for a nice, dark color and a fresh smell. The liver provides the strong, slightly earthy flavor that is so typical of game dishes. The onions, in this case red onions, provide a pleasant sweetness and acidity that harmonizes perfectly with the liver. The balsamic vinegar, a high-quality Aceto Balsamico di Modena, gives the dish an elegant note and a fine acidity that balances the heaviness of the liver. The honey serves as an additional flavor enhancer and ensures a slight caramelization of the onions. The preparation in the Thermomix® is very simple and saves time. Chopping the onions is lightning fast and gently sautéing them in the mixing bowl ensures even cooking. It is important to allow the onions to simmer without the measuring cup so that the liquid can evaporate and the balsamic onions achieve a nice, syrupy consistency. While the onions are simmering in the Thermomix®, you can take your time to take care of the liver. Trimming, i.e. removing tendons and skins, is important so that the liver becomes tender and crumbly. Searing in the pan should be done at high heat so that the liver gets a nice crust on the outside and remains slightly pink on the inside. For a vegetarian or vegan version, smoked tofu or portobello mushrooms could be used instead of the game liver. These should then also be fried and combined with the balsamic onions. As a spice alternative to salt and pepper, juniper berries, bay leaves or a hint of smoked paprika powder go perfectly with this dish. It is best to serve the game liver with balsamic onions with mashed potatoes, bread dumplings or spaetzle. A fresh salad with lamb's lettuce and cranberries also goes perfectly with it. A full-bodied red wine, such as a Pinot Noir or a Merlot, rounds off the taste experience. Leftovers of the game liver with balsamic onions can be stored in the refrigerator and reheated the next day. However, the dish tastes best when freshly prepared. For good preparation, you can prepare the onions the day before and store them in the refrigerator. However, the liver should always be freshly fried.