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Turkey Liver under an Onion Cap Recipe
Turkey liver under an onion cap with balsamic sauce. Dedicated to fans of Turkey liver and chicken liver. It is prepared quickly and eaten even faster. It can be prepared as an appetizer or served as a main dish.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash the Turkey liver, dry it with a paper towel and cut it in half. Salt and pepper.
    Wash the Turkey liver, dry it with a paper towel and cut it in half. Salt and pepper.
  2. Preheat the pan, pour the vegetable oil. Put the liver in a preheated pan. Fry on each side for 3, 5 minutes.
    Preheat the pan, pour the vegetable oil. Put the liver in a preheated pan. Fry on each side for 3, 5 minutes.
  3. Transfer the liver to the plate. You can cover it so it doesn't get cold.
    Transfer the liver to the plate. You can cover it so it doesn't get cold.
  4. Cut the onion into half rings, put it in the same pan and fry it in the same oil as the liver was fried in. If the oil is not enough, then add a little more. Fry the onion for 5-6 minutes, until soft. Add balsamic cream.
    Cut the onion into half rings, put it in the same pan and fry it in the same oil as the liver was fried in. If the oil is not enough, then add a little more. Fry the onion for 5-6 minutes, until soft. Add balsamic cream.
  5. Mix the onion with the balsamic cream for 15 seconds. Spread the onion on the liver. You can serve it with cranberry sauce and herbs. Bon Appetit!
    Mix the onion with the balsamic cream for 15 seconds. Spread the onion on the liver. You can serve it with cranberry sauce and herbs. Bon Appetit!

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