Wild Boar Liver with Caramelized Shallots and White Currants
recipe

Preparation time: 60 minutes
Serving size: 4 servings
Ingredients:
- 300 g wild boar liver
- 300 g new potatoes
- 500 g shallots
- 4 tablespoons butter
- 2-3 tablespoons cream
- White pepper
- Flour for dusting the liver
- Sea salt
- 100 ml white currants
Instructions:
1. Peel the shallots and slice them crosswise into thin rounds, about half a centimeter thick.
2. Heat a frying pan over low heat and add the butter. Allow the butter to brown slightly before adding the shallots.
3. Add the shallots to the pan and stir. Cook the shallots over low heat until they become translucent, about 20-30 minutes. Be careful not to let them burn.
4. Scrub the new potatoes clean. Bring salted water to a boil and add the potatoes. Cook for about 15-20 minutes until tender.
5. Drain the potatoes and let them steam in the pot.
6. Add a splash of cream to the shallot mixture and stir. Season with salt and white pepper.
7. Prepare the liver: Remove the membrane and slice it into pieces about one centimeter thick. Pat the slices dry with a paper towel and season with salt and white pepper.
8. Dredge the liver slices in flour on both sides.
9. Sear the liver slices in a hot pan with butter for a few minutes on each side until cooked through.
10. Plate the potatoes, add the caramelized shallots, place the liver slices on top, and finish with white currants.
11. Serve immediately while warm.
Nutritional Information (per serving):
Calories: 450
Protein: 30 g
Fat: 25 g
Carbohydrates: 35 g
Fiber: 4 g
Sodium: 350 mg

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