Sarazener (saracen) Recipe

Ingredients:

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

Directions:

1.Roast the onions in the fat until golden, then add the liver and saute it. Add the spices.

2.Stirring constantly, dust liver with flour and then add a little of the broth.

3.Add the remainder of the broth and the spaetzle, and briefly bring once more to a boil. Stir in vinegar to taste.