Liver with cherry sauce

Liver with cherry sauce

To cook the liver with cherry sauce, we will need:

• 
  goose or turkey liver - 500 g
• 
  fresh or frozen pitted cherries - 200 g
• 
  balsam or any other sweet alcohol - 60 ml
• 
  onions - 2 pcs.
• 
  flower honey - 2 tsp
• 
  flour for breading
• 
  onion oil
• 
  salt to taste

For the beginning we wash out a liver, we drain it atWe put the napkins into a deep bowl. We fill the liver with balsam (instead of it you can take any other sweet alcoholic drink) and lightly mix it - it is necessary that all pieces of liver are "smeared" in balm.

We clean the onion, cut into half rings andfry until golden brown. Add to the cherry cherry (frozen cherries before this should not be defrosted) and honey. We keep on fire, until the cherry does not let the juice. We merge the balm from the liver and pour it into a frying pan to cherries and onions. Bring to a boil, boil for 2-3 minutes, then remove the pan from the fire.

Lumps of the liver are crumbled in flour and fried withboth sides on high heat in a separate frying pan until ready. Salt the liver and spread on plates. Before serving, we put cherry sauce on each piece of liver.

Bon Appetit!