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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil on medium heat and add the bacon, onions, garlic and bay leaves. | 2. Mix the flour and the 2 pinches of salt and pepper and coat the pieces of liver. | 3. Once the onions have clarified, add the liver and cook on all sides. Remove liver from pan and keep warm. | 4. Add 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. | 5. Put the liver back in for a minute. | 6. Serve on top of hot spaghetti and top with remaining parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
bacon	120		cut	14011.2	43.008	424.032	1333.5839999999998
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
onion	1		peeled diced	44.0	10.274000000000001	1.21	0.11
bay leaf	2			-	-	-	-
salt	2	pinches		-	-	-	-
pepper	2	pinches		0.7216	0.1839	0.0299	0.0094
flour	5	tablespoons		180.7125	39.5642	2.9378	0.7011
deer liver	250	g	skinned cubed	222.5	0.0	49.5	1.25
tomato	1	can	drained diced	62.068999999999996	13.7631	3.2384	0.5397
parsley	6	tablespoons		8.208	1.4432	0.6772	0.1801
thyme	1	tablespoon	dried	2.424	0.5868	0.1334	0.0403
sherry	150			222.5	0.0	49.5	1.25
salt				-	-	-	-
pepper				0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.