Wild departure
Everyone likes to eat offal in our family. Me and my kids love their livers, my husband likes everything. Since my Göga likes to hunt, we often enjoy the game meat, and first there is always the game. Very tasty for anyone who likes to eat offal.
Prepare the innards such as liver, heart, lungs and kidneys and simmer in salted water with plenty of vinegar, peppercorns, juniper berries and two bay leaves for 1 1/2 to 2 hours, the liver and kidneys only one to 1 1/2 hours. Allow to cool and cut into strips.
Then chop an onion and sauté in bushma or other fat, dust with flour, pour on the strained brew. Season with vinegar, pepper, salt and plenty of sugar and let the intestines melt for about 15 minutes.
In the same way you can also prepare the offal of beef, veal and pork. Or chicken livers, but please cook the sauce beforehand and let peppercorns, bay leaves and juniper berries be cooked in a tea egg. Only let the chicken liver soak in the finished sauce for about 10 minutes.
Tip: before serving, cut two onions into rings and roast. Distribute on the game or serve extra. These taste very good potatoes, puff or dumplings.
