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 Turkey Liver under an Onion Cap Recipe
Turkey liver under an onion cap with balsamic sauce. Dedicated to lovers of turkey and chicken liver. It cooks quickly, and is eaten even faster. It can be prepared as an appetizer or served as a main course.
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
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 a frying pan, pour vegetable oil. Place the liver in a preheated frying pan. Fry on each side for 3.5 minutes.
    Preheat a frying pan, pour vegetable oil. Place the liver in a preheated frying pan. Fry on each side for 3.5 minutes.
  3. Transfer the liver to a plate. You can cover it so it doesn't get cold.
    Transfer the liver to a plate. You can cover it so it doesn't get cold.
  4. Cut the onion into half rings, put it in the same frying pan and fry in the same oil in which the liver was fried. If there is not enough oil, then add a little more.
    Cut the onion into half rings, put it in the same frying pan and fry in the same oil in which the liver was fried. If there is not enough oil, then add a little more.
  5. Fry the onion for 5-6 minutes, until soft. Add balsamic cream.
    Fry the onion for 5-6 minutes, until soft. Add balsamic cream.
  6. Mix the onion with balsamic cream (not vinegar).
    Mix the onion with balsamic cream (not vinegar).
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