Bison living with Creme de Cassis/Blueberry sauce

Ingredients for Bison living with Creme de Cassis/Blueberry sauce

Instructions for Bison living with Creme de Cassis/Blueberry sauce

To prepare the Bison living with Creme de Cassis/Blueberry sauce recipe, please follow these instructions:

Meat and accessories: Liver cut into slices of 12 mm thickness. Let the liver and pull the milk in the fridge for 2 hours.

Pour the milk from the liver and dry with paper towels. Turn it in half of the flour. Heat half of madolien and half of the butter at medium heat in a Saute pan. FRY half the liver slices into 3 minutes on each side. Set them aside and keep warm. Fry the other half of the liver – slices after having added a little more cooking oil and butter.

Sauce: Put the rest of the flour in the Pan and add the rest of the cooking oil and butter if necessary. Heat it to a light brown color. Add the cream and hønsebouillonen and cook up to the sauce is ready.

Crème de Cassis and blueberry added after opkogning of the gravy. Season with salt and pepper.

Serve with peeled potatoes and possibly flutes.