🍽️ Tender Venison Liver with Onions

Name: Tender Venison Liver with Onions
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Venison liver (4 slices); 2 tbsp Spelt whole wheat flour; 4 Onions; 80 g Butter; Salt; Pepper

386 kcal · 30 min · 4 servings

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Ingredients

600 g Venison liver (4 slices)
2 tbsp Spelt whole wheat flour
4 Onions
80 g Butter
Salt
Pepper

Instructions

1. Wash the venison liver thoroughly and pat it dry with a kitchen towel. Slice the meat into even pieces. Lightly coat the slices in flour so they are dusted. Peel the onions and slice them into thin rings.
2. Heat the butter in a large pan. Sear the liver slices in the hot butter over medium heat. Cook them for about 2 to 4 minutes on each side until they are still pink inside. Season the meat with salt and pepper. Remove the liver from the pan and keep it warm.
3. Fry the onion rings in the remaining cooking fat in the pan until they are soft. Return the warm liver slices to the pan with the onions. Serve the dish directly from the pan and enjoy it hot.

Nutrition per serving

kcal: 386
Protein: 30 g · Fett/Fat: 23 g · Carbs: 15 g