Turkey liver in red wine sauce

Turkey liver in red wine sauce

If you're looking for a delicious recipe that combines the refined flavor of turkey liver with the deep aroma of red wine, you've come to the right place. This turkey liver recipe in red wine sauce is not only simple but also full of personality. It will transport you to a world of intense flavors and rich aromas that will delight the taste buds of your family or friends.

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 4

Necessary ingredients:
- 500 g turkey liver
- 1 large onion
- 70 g butter
- 100 ml red wine
- 100 ml chicken (or vegetable) broth
- 5 cloves of garlic
- 1 bunch of fresh parsley
- salt and black pepper to taste

A bit of history:
Turkey livers are a classic choice in many culinary cultures, appreciated for their fine texture and rich flavor. This dish has often been associated with festive meals due to its high nutritional value and versatility. Red wine helps enrich the flavors and caramelize the ingredients, transforming a simple dish into an unforgettable culinary experience.

Step-by-step preparation:

1. Preparing the ingredients:
Start by peeling the onion. Chop it finely and set it aside. This step is essential as the onion will form the base of the sauce, adding sweetness and flavor. Make sure the turkey liver is well cleaned and washed, then cut it into suitable pieces.

2. Sautéing the onion:
In a large skillet, melt the butter over medium heat. Add the chopped onion and let it sauté, stirring occasionally, until it becomes translucent and starts to brown slightly, about 5-7 minutes. Here, you can add a pinch of salt to help the onion release its juices.

3. Adding the garlic:
When the onion is almost ready, add the finely chopped garlic cloves. The flavor of the garlic will combine wonderfully with that of the onion, adding depth to the sauce. Sauté for another 1-2 minutes until the garlic becomes fragrant, but don't let it burn as it will become bitter.

4. Cooking the liver:
Now it's time to add the turkey livers to the skillet. Mix them well to combine with the onion and garlic. Let them brown on all sides for about 5 minutes. It is important that the liver is not overcooked to avoid it becoming dry.

5. Adding the broth:
Pour the chicken broth into the skillet, making sure it covers the livers well. Cover the skillet with a lid and let it simmer on low heat for 10-15 minutes. This step will allow the liver to soak up the flavors from the sauce.

6. Including the red wine:
Once the broth has reduced by half, add the red wine. This ingredient will bring a sophisticated note to your dish. Let it simmer until the alcohol evaporates and the sauce becomes more concentrated, about 5-7 minutes. Make sure to stir occasionally.

7. Finishing the dish:
When the sauce reaches the desired consistency, add the chopped parsley, salt, and pepper to taste. It is important to season at the end, as salt can toughen the liver if added too early.

Serving:
Turkey livers in red wine sauce are served warm, either on their own or alongside a portion of creamy polenta or a piece of freshly baked bread. The polenta will absorb the delicious sauce and perfectly complement this dish.

Pairing suggestions:
This recipe pairs wonderfully with a glass of dry red wine, which will enhance the flavors on the plate. You can try a Merlot or a Cabernet Sauvignon, which will blend perfectly with the intense flavor of the liver.

Frequently asked questions:

1. Can I use another type of liver?
Of course! Chicken or pork livers can be used just as well, but the cooking time may vary.

2. How can I make the recipe easier?
You can reduce the amount of butter and replace the chicken broth with water, but the flavor will be less intense.

3. What are the nutritional benefits of liver?
Liver is an excellent source of protein, vitamins (especially B12), and minerals (iron, zinc), making it a highly nutritious food.

Possible variations:
To add a twist to this recipe, you can include fresh salted mushrooms or black olives, which will provide a distinctive taste. Additionally, a teaspoon of Dijon mustard can be added to the sauce for an extra flavor boost.

In conclusion, this recipe for turkey livers in red wine sauce is not only tasty but also rich in history and tradition. I invite you to enjoy every step of the preparation, to bring flavor to your plate, and to share this moment with your loved ones. Enjoy your meal!