Tea Girl's Note:
I found this on a German website and changed it a bit for what I had around. It is quick, pretty easy and delicious. I think you could make the recipe with liver from other game as well, maybe even beef or pig liver if it is fresh enough. Serve on top of hot spaghetti. I think it isn't necessary for you to serve with cheese, the sauce is rich enough
My Private Note
Units: US | Metric
- 5 tablespoons olive oil
- 120 g bacon, cut into small pieces
- 1 garlic clove, minced
- 1 medium onion, peeled and diced
- 2 bay leaves
- 2 pinches salt
- 2 pinches pepper
- 5 tablespoons flour
- 250 g fresh deer liver, skinned and cubed into bite-sized pieces (freshness is key for this recipe)
- 1 (400 g) can tomatoes, drained and diced
- 6 tablespoons parsley
- 1 tablespoon dried thyme
- 150 ml dry sherry
- 1Heat the oil on medium heat and add the bacon, onions, garlic and bay leaves.
- 2Mix the flour and the 2 pinches of salt and pepper and coat the pieces of liver.
- 3Once the onions have clarified, add the liver and cook on all sides. Remove liver from pan and keep warm.
- 4Add the tomatoes, half the parsley, thyme and sherry and bring to a boil, cooking until sauce thickens. Taste sauce and add salt and pepper to taste.
- 5Put the liver back in for a minute.
- 6Serve on top of hot spaghetti and top with remaining parsley.
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Nutritional Facts for Italian-Style Deer Liver
Serving Size: 1 (229 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 501.8
- Calories from Fat 207
- Total Fat 23.1 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 129.9 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 3.3 g
- Sugars 7.1 g
- Protein 3.5 g
The following items or measurements are not included: