Sarazener (Saracen) Recipe

Free Recipe Sarazener (Saracen)

Recipe Type: Free Meat Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Sarazener (Saracen) Recipe

600 g Liver from European elk or
1 Onion, finely chopped
-from deer, cut into small 1
tb Flour
-pieces 1
tb Vinegar
3 1/2 tb Fat
4 To 6 cups meat broth

Sarazener (Saracen) Preparation

salt and pepper to taste spaetzle Roast the onions in the fat until golden, then add the liver and saute it. Add the spices. Stirring constantly, dust liver with flour and then add a little of the broth. Add the remainder of the broth and the spaetzle, and briefly bring once more to a boil. Stir in vinegar to taste. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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