Chicken liver with mushrooms in wine. Chicken liver with red wine and Svan salt Liver with red wine recipe

Meat Chicken liver with onions (chanfaina) is a surprisingly tender dish of Spanish cuisine that has an incomparable taste. Spices quite effectively highlight the liver and as a result the taste of the dish turns out to be interesting. Chicken liver 600 g. Onions 2 pcs. Garlic 3 teeth. Dry white wine 100 ml. Olive oil 20 ml. Parsley 15 g. Ground cinnamon 1 tsp. Cumin 1 tsp. Ground chili pepper 1 tsp. Breadcrumbs 1 tbsp. l. Broth 150 ml. Salt to taste Chop the onion and garlic and fry in a frying pan for 5 minutes, stirring occasionally. Stew the liver in white wine with peppercorns for 5 minutes, and then add to the onion. Pour in half a glass of broth or water and simmer for several minutes. Prepare seasonings: cinnamon, cumin and chili pepper. Chop the parsley with a knife. We add spices to the liver and vegetables. Add breadcrumbs and remaining broth. Salt to taste and simmer for 10 minutes. Chicken liver with onions is ready. Bon appetit!

15min 60min 348 Meat Chicken liver with mushrooms in wine is an amazing dish that is perfect for a weekend dinner. The process of preparing liver with mushrooms is quite simple and will not take much time. Chicken liver 600 g. White mushrooms 400 g. Butter 50 g. Dried garlic 1 tsp. Green onion 1 bunch. Parsley 1 bunch. Dry white wine 1/3 tbsp. Salt to taste Ground black pepper to taste We prepare the necessary ingredients. Lightly defrost the mushrooms and cut into small pieces. Fry the mushrooms in melted butter for 8-10 minutes until golden brown, stirring occasionally. Salt and pepper. We wash the liver and cut it into portions, and then soak it in milk or water for literally 30 minutes. After the time has passed, sprinkle the liver with flour and fry in butter for 4-5 minutes. Sprinkle with dried garlic. Then add the fried mushrooms. Add sherry and bring to a boil. Sprinkle with chopped herbs, cover with a lid and simmer for 3-4 minutes. Chicken liver with mushrooms is ready. Bon appetit!

20min 15min Meat A detailed step-by-step description of how to prepare the “Chicken liver in bacon” dish. Be sure to try it Chicken liver 100 g. Bacon 50 g. Vegetable oil 20 ml Pre-clean the chicken liver from veins. Fry the liver in vegetable oil until almost done. Don't add salt! Wrap each piece of liver in a sheet of bacon and place back in the pan, bacon edge side down. As soon as the bacon turns golden, the dish is ready. Attention - there is no need to salt the liver, the bacon will salt it “on its own”.

20min 75min Meat A detailed step-by-step description of how to prepare the “Lamb in Red Wine” dish. Be sure to try it Onions 5 heads Lamb 1 kg. Dry red wine ½ l Salt 1 tsp. Cut the lamb into medium-sized pieces, and the onions into half rings. Place everything in a saucepan and stir. Pour in wine so that it does not completely cover the meat, and put on high heat. When it boils, reduce the heat to low. Stir again and leave on the fire for an hour, stirring again every fifteen minutes. About five minutes before the end, add salt - you need a level teaspoon - and pepper. Eat it with soft white bread, dipping it in lamb juice.

20min 30min Meat A detailed step-by-step description of how to prepare the dish “Lamb stewed in red wine and tomato sauce.” Be sure to try it Olive oil 2 tbsp. Leg of lamb 1.6 kg. Onion 1 head Garlic 4 teeth. Dry red wine 1.5 cups. Tomatoes in their own juice 800 g. Dried marjoram 1 tsp. Red chili pepper 1 pc. Heat oil in a large skillet over medium heat. Add the meat and fry on all sides until golden brown, about 12 minutes. Transfer to a plate. Reduce heat and add finely chopped onion and pepper and minced garlic and sauté until soft, 6 minutes. Return the meat to the pan, pour in the wine and add the tomatoes. Salt, pepper and add marjoram. Cover and simmer until tender, turning occasionally, about 2 hours. Open the lid and let the sauce thicken slightly if necessary.

20min 30min Meat A detailed step-by-step description of how to prepare the “Chicken liver in cheese sauce” dish. Be sure to try it Chicken liver 500 g. Onion 1 head Carrot 1 pc. Sour cream 150 g. Grated cheese 150 g. Butter 50 g. Salt to taste Ground black pepper to taste Fry chopped onion in butter until golden brown. Then add chicken liver, lightly fry, add sour cream, salt and pepper and simmer for 5 minutes over low heat. Turn off the heat, sprinkle the liver with grated cheese and leave covered for 5 - 7 minutes.

20min 30min Meat A detailed step-by-step description of how to prepare the “Chicken Liver in Cream Sauce” dish. Be sure to try it Chicken liver 700 g. Onions 2 pcs. Sour cream 450 g. Sunflower oil 1 tbsp. Salt to taste Fry the onion and liver in a deep frying pan for 3-7 minutes. Pour in 2 cups of water, salt and add seasonings to taste. Simmer over low heat for about 10 minutes (until done). 2-3 minutes before it’s ready, add sour cream to the pan. Stir well. Cook for another 3 minutes.

10min 15min Meat A detailed step-by-step description of how to prepare the dish “Duck stewed in red wine with cherries.” Be sure to try it, you won’t regret it. Duck 2000 Chicken broth 500 ml. Red onion 3 pcs. Brown sugar 3 tbsp. Pepper to taste Dry red wine 250 ml. Marjoram 2 tbsp. Cherry 300 g. Salt to taste

20min 30min Meat A detailed step-by-step description of how to prepare the “Chicken liver in sour cream” dish. Be sure to try it Chicken liver 600 g. Sour cream 20% 500 g. Onion 1 head Butter 20 g. Salt to taste Ground black pepper to taste Rinse the liver. If you have time to soak it in milk for 20 minutes, it will be even more tender. If you don’t have time, then you don’t have to soak it. Trim the veins. Cut into small pieces. Red onion 1.5 pcs. Honey 2 tbsp. Dry white wine 100 ml. Olive oil 20 ml. Salt to taste Ground black pepper to taste Pour wine over the liver and leave for 1 hour. Cut the onion into thin half rings and fry in vegetable oil until golden brown. Add honey to the onion, stir and cook for another 4-5 minutes, stirring. Season the liver with spices and fry in a well-heated frying pan for 7-10 minutes. Transfer the liver to a plate, place the onion on top and serve.

Chicken liver with mushrooms in red wine is a dish of French cuisine. To see how tasty it is you need to cook it. It's not just tasty, but very tasty. And also very simple and fast. There is no shame in serving such a dish to guests.

We will need the following products: chicken liver, champignons, onions, butter, vegetable oil, red table wine, tomato paste, salt, sugar, garlic, flour, tomatoes, herbs.

Peel the onions, wash them and chop them finely. Place butter and chopped onion in a frying pan. Fry over low heat until glassy.

We clean the champignons, wash them and cut them as desired. Add to the onion and simmer until the liquid evaporates.

Wash the chicken liver, remove fat and ducts, cut into two or three parts. Dip each piece in flour and simmer, covered, over low heat until tender.

If you want the dish to be truly French, then you need to use olive oil. Salt the liver to taste. To ensure that the liver is stewed and not fried, you need to add just a little water.

While the liver is stewing, prepare the sauce in a separate pan. Pour red table wine, add tomato paste and cut one large tomato. Salt and add sugar to taste.

Add 100-150 milliliters of water to the sauce, mix and cook for 7-10 minutes. Place chicken liver, mushrooms and onions in a deep frying pan or saucepan and pour in the sauce.

Cook the liver with mushrooms, onions and wine sauce for another 10 minutes and turn off. Taste and add salt or sugar if necessary. The sauce should be sweet and sour. Chop the garlic and herbs and put them in our dish.

Chicken liver with champignons in red wine is ready.

Serve for lunch as a second course or on a holiday table as a main dish. Any side dish will suit. Very tasty with fresh bread.

Abuse of alcoholic beverages, drinking them daily, has a negative effect on the liver. If you drink for quite a long time, serious damage to the liver is guaranteed, because it is the body’s filter that processes almost 90% of alcohol. When the liver is overloaded by drinking alcoholic beverages, irreversible changes occur that lead to diseases such as fibrosis, alcoholic hepatitis, and fatty liver. What is the effect of alcohol on the liver?

Alcoholic drinks are one of the worst foods that negatively affect liver function.

The effect of low-quality alcohol on the liver

Alcohol in any quantity has a detrimental effect on a person, but the consumption of low-quality alcoholic beverages has a doubly effect on the entire body and internal organs. There are many varieties of drinks that cannot be called healthy, but rather, on the contrary - they are much more dangerous than, for example, expensive wines or vintage cognac. Such drinks include: moonshine and “homemade” vodka, alcohol surrogates, cheap tinctures and liqueurs. In addition to harm to brain cells, heart, blood vessels, it can cause and entail poisoning - instant or gradual, and even worse, the development of serious diseases that shorten the life expectancy of an alcoholic. Alcohol may contain dangerous genetically modified products in its composition, and as is known, they are strictly prohibited for use in production and sale. These substances can destroy life and are dangerous in composition and effects on a healthy body.

The influence of beer

Beer is a drink with a low dose of alcohol, so it is generally considered harmless. However, the amount of alcohol and components - hops, preservatives, flavorings, dyes - constitute such a range of negative substances that it is sometimes not inferior to stronger alcohol in terms of negative properties. Considering that they drink beer not in small doses, but in liters, and regularly, its load on the liver becomes more and more harmful. The cells are overloaded and the inflammatory process of the body begins - the temperature rises, general weakness and malaise appear, the skin of the face and body turns yellow, and digestive disorders are observed. Often such symptoms are attributed to other organs, other reasons for poor health are found, and the disease slowly progresses further. The worst thing that can happen to the liver is hepatitis C, which is difficult to treat with medications. In particularly difficult cases, when treatment does not produce results, only a liver transplant is possible. This is the destructive effect of alcohol on the liver.

Nonalcoholic beer

Non-alcoholic beer has a similar taste to alcoholic beer, but does not contain alcohol and is low-calorie in energy value. This allows you to drink it and not get drunk, drink and not be afraid of gaining weight. Nulevka contains B vitamins, which play an important role in cellular metabolism. Scientists have proven that beer has a beneficial effect on the cardiovascular system and prevents the development of cancer. “Coded” lovers can drink this non-alcoholic drink and not experience cravings for alcohol, this helps them curb weakness.

The drink also has its downsides. Not every manufacturer conscientiously follows the preparation technology, so it contains dangerous impurities, preservatives, and phytohormones that have an adverse effect on men and women. The male part of the population develops beer bellies and problems with potency. Women are strictly not recommended to drink non-alcoholic beer during pregnancy and breastfeeding.

What is the effect of red wine?

Dry red wine is put forward by some researchers as a cure for steatohepatitis.

In therapeutic nutrition, dry red wine plays a special role, because made from natural products, it is a source of microelements, vitamins B, C, D, H. Magnesium, iron, chromium, calcium, zinc are minerals and elements so necessary for the heart, bone tissue, hemoglobin, increased immunity. The polyphenols contained in it prevent the development of type 2 diabetes, resveratol is effective in preventing osteoporosis, and astringents for intestinal disorders will help relieve spasms and relieve pain. Red wine is drunk before meals to increase appetite, speed up the digestion of heavy foods, improve metabolism, and prevent obesity.

Consuming it in reasonable quantities can prevent non-alcoholic steatohepatitis - a chronic liver disease; the risk of its development becomes several times less. However, its maximum dose per day should be no more than 100 grams. If abused, its effect will have a harmful effect on the body, from benefit to damage there is only one step.

Which alcohol is less harmful?

Which alcohol is less harmful is a rhetorical question. Considering that it causes damage in both minimal and maximum quantities, you can only try to divide all alcoholic drinks according to the strength of the harm caused: the dose used, the degree of purification of the alcohol, impurities and preservatives. So, if you choose a certain volume and the lowest alcohol content of a drink, it will be wine or beer in comparison with cognac, for example. If you increase the volume of wine or beer, then the amount drunk will be greater, and the effect will be the same as that of drinking cognac. This kind of misconception can quietly lead to the fact that one fine day a young guy will wake up dependent on alcohol.

The most dangerous alcohol is methyl alcohol. By-products formed during fermentation - esters, oils, from which cheap alcohol is made and will be very dangerous. This is a strong neurovascular poison that causes deterioration in general condition, blurred vision and requires immediate medical intervention, otherwise death may occur.

Of course, where without dyes and flavors. These are all chemicals that affect the liver and pancreatic functions. Low-alcohol drinks and liqueurs at low cost will become products that are more harmful and unkind to your liver. This group of products is aimed at young people and women, so they are often the ones who suffer. Champagne, liqueur, cider - all this is low-proof alcohol, but this does not mean that it is not more harmful to the liver. What is important here is the amount you drink, not the degree. When choosing, focus on alcohol of good quality, thoroughly purified, preferably without additives and dyes and, of course, know the limits in their use.

Safe dosage of alcohol

When drinking alcohol, the correct dosage is necessary so as not to suffer from diseases and not expose the liver to “attack.” Men can drink only 20 g of alcohol per day, women up to 10 g of alcohol. Doses are conditional, since you need to take into account weight, height, age, gender, and health status. If you increase the dosage, you risk getting the first signs of pain. If you already suffer from liver or cardiovascular diseases, then take care not to worsen the condition and it is better to stop drinking alcohol altogether. In case of relapse, you risk ending up in a hospital bed.

Diseases from alcohol

Fatty liver (fatty hepatosis). Obesity is caused by the accumulation of ethanol in liver cells. Provoking factors for obesity are excess weight, previous hepatitis C, consumption of large amounts of alcohol, and abuse of fatty foods. Symptoms include weight loss, yellowing of the skin, pain in the liver area, and vomiting. Treatment for obesity will require long-term treatment, requiring self-discipline and patience from the patient. In addition, the success of therapy will occur if you follow a therapeutic diet - table No. 5, which must be followed for 1.5-2 years to improve the result. In advanced cases, if you do not seek medical help, the tissue will heal and the organ will cease to perform functions, which can lead to death. Fibrosis. Damage to liver cells. Liver fibrosis has 5 degrees or stages: F0, F1, F2, F3, F4. The progress of the stages depends on the patient himself and is determined by such factors as: male gender, the presence of diabetes mellitus, obesity, and alcohol abuse. Fibrosis can be treated therapeutically, and the latest drugs can prevent its further development. A favorable outcome of treatment is possible by taking medications and following the recommendations of the attending physician.

Cirrhosis. Excessive alcohol consumption leads to the development of chronic disease and changes in the structure of the liver. Men often suffer from it. The causes are viral hepatitis C, excessive alcohol consumption for a long time. Symptoms, as with hepatitis, include nausea, fatigue, lack of appetite, itchy skin, and jaundice. It occurs in alcoholics and is difficult to treat, since it is an irreversible process. In advanced cases, if treatment is refused, death is possible. Liver failure. Impairment of one or more liver functions. It can be acute or chronic. Acute liver failure progresses over several hours or days and requires urgent treatment. Chronic has a progressive nature, the provoking factors are alcohol, bleeding of the upper digestive tract, which can lead to the progression of liver failure (hepatic coma). The outcome of treatment for hepatic coma depends on the timely detection of the first signs of the disease. Success depends on correctly prescribed and carried out therapy.

Treatment of liver damaged by alcohol

The liver is the most important organ that needs treatment after severe intoxication from drinking alcohol. To restore the liver after long-term alcohol intake, special medications, hepatoprotectors, are used to protect, promote the treatment and restoration of the liver. Drugs such as Liv 52, Karsil, Ursosan are aimed at preventing the development of pathological processes in the liver.

Homeopathic preparations based on medicinal plants are no less effective. “Gepabene” is a drug based on milk thistle and fumaria, has a choleretic effect and improves its outflow into the intestines. Prescribed 1 capsule 3 times a day. The drug “Galstena” has similar properties. It has antispasmodic and anti-inflammatory effects on the liver. Available in tablets and drops. Only the attending physician selects drug treatment and prescribes the duration of the course.

For treatment to be successful, it is necessary to stop drinking alcohol, strictly follow a diet, give up fatty foods and dishes, and follow a daily routine. With such harmony as taking medications, diet and giving up alcohol, you are guaranteed a positive result in recovery.

To keep your liver healthy, drink red wine

Recently, American researchers came to the conclusion that certain alcoholic drinks may have a beneficial effect on this organ.

Surely everyone has heard that alcohol is harmful to the body, and especially to the liver. However, recently American researchers came to the conclusion that certain alcoholic drinks may have a beneficial effect on this organ. But, of course, there are certain nuances here.

Benefits of red wine for the liver

Relatively recently, scientists from the University of California, upon completion of one of their studies, came to the conclusion that drinking small doses of high-quality red wine helps improve liver health. During the study, experts observed two groups - some drank a moderate amount of red wine, while others did not include the corresponding drink in their diet.

If a person drinks about 70-100 milliliters of this drink per day, his likelihood of fatty liver is halved. Grape alcohol helps trigger certain processes in the body, as a result of which the fatty tissue that the liver accumulates is more actively broken down.

However, the conclusions drawn by scientists are valid only for those cases when a person drinks the specified amount of the drink, but does not drink other alcohol.

Exceeding the dosage leads to the opposite effect

Yes, red wine in moderation promotes liver health. However, if this threshold is exceeded even slightly, for example, by one and a half or two times, then the effect will be the opposite: the liver activates the processes of accumulation of adipose tissue.

Serious illnesses can result from excessive drinking. Here are just three of the most serious of them: hepatosis, cirrhosis and alcoholic hepatitis. If they occur, intensive and long-term therapy will be required, which, with a successful outcome, will only lead to some improvements, but will not restore liver health.

What can you do to keep your liver healthy?

It is better to avoid increasing the likelihood of developing liver problems in the first place. To do this you should:

normalize nutrition and diet; increase physical activity; undergo periodic medical examinations; take special medications - hepatoprotectors.

By the way, about the latter. Hepatorprotectors are special “vitamins” for the liver. If a person eats harmful foods, then in order to keep the corresponding organ healthy, he is recommended to regularly use these medications. The most modern of them contain ursodeoxycholic acid (UDCA), which promotes the cleansing and normal functioning of the liver.

And, of course, you can include some red wine in your diet. But, it should be noted, it must be of high quality, that is, comply with all standards, and, of course, non-counterfeit.

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Chicken liver stewed in red wine turns out very tender and soft. Offal lovers should appreciate this dish. I highly recommend it! The taste is simply amazing, and it’s easy and quick to prepare. Well, let's get started!

To cook chicken liver in wine you will need:

chicken liver - 500 g;

onions - 1 pc.;

carrots - 1 pc.;

tomatoes - 3 pcs.;

semi-sweet red wine - 70 ml;

salt, spices - to taste;

vegetable oil for frying;

basil sprig for decoration.

Peel onions and carrots. Cut the onion into small half rings, and the carrots into small cubes or grate on a coarse grater. Fry the vegetables, stirring, in vegetable oil until lightly browned.

Wash the chicken liver thoroughly, cut off the veins and add to the pan with the vegetables along with wine, salt and spices. Simmer over low heat until the wine evaporates.

Pour boiling water over the tomatoes for 5-10 minutes, after which it will be very easy to remove the skin from the tomatoes and cut into small cubes. Add to the chicken liver and simmer over low heat, covered, for 10-15 minutes, stirring occasionally.

I really enjoyed serving the tender, soft wine-poached chicken livers with steamed rice, but you can choose the side dish to suit your tastes.

Bon appetit! Make yourself and your loved ones happy!

Along with the nutritional value of the liver, thanks to its special protein structure, it has a beneficial effect on the human body, in particular on the composition of the blood. Liver extract is an excellent healing agent and helps people suffering from anemia.

Chicken liver is a low-calorie product rich in vitamins A, B and C, iron, magnesium, phosphorus, iodine and selenium. In order for the chicken liver to retain maximum benefits during cooking and turn out juicy and tasty, it must be carefully inspected before purchasing.

How to choose the right liver.

When purchasing and choosing chicken liver, you must follow five rules:

the liver should have a brownish color with a cherry tint;
it should not have any stains or specks;
the presence of blood clots in the liver is not allowed;
the surface of the product should be smooth and shiny;
fresh liver has a fresh, sweetish smell.

Some nuances of cooking liver.

It is better to cook liver with foods that contain acid. Wine and vinegar will soften the liver and remove the specific smell, but unlike wine, vinegar will add acidity to the dish.

So that the result of cooking is a tasty and tender dish without a bitter aftertaste. Several rules must be followed:

You need to salt the liver at the very end of its preparation. If you salt the liver at the beginning of cooking or during the cooking process, then juice will begin to release from it and as a result we will get a dry and tough dish.
You need to fry the liver quickly. Long frying causes the liver to become tough. When frying, it should only be placed on a very well-heated frying pan and fry on each side for no more than a minute and a half. The less time we fry the liver, the more vitamins are retained in it.
To make the liver tender and without bitterness, you need to soak it in milk. If suddenly there is no milk in the house, and you really want to cook the liver, then you can cut it into portions and sprinkle each piece with baking soda, and let it stand for an hour and a half. All that remains is to rinse the pieces in water and start cooking. And if you soak the liver in cold milk for two or three hours, the resulting dish will be even tastier.
To make the liver soft when frying, you need to add sugar or honey based on two teaspoons of honey or sugar per kilogram of liver.
It is best to cut the liver into small pieces about one and a half centimeters thick.

So, we have looked at the nuances of preparation, now we can move on to recipes for preparing liver. And the first among them will be a dish for which I’m not quite at ease, this is...

Let's start cooking by thoroughly rinsing the chicken liver, peeling it off the film and washing it again. Cut the liver into medium-sized pieces, put them in a deep bowl, sprinkle with salt, pepper and seasonings, and put in the refrigerator for several hours. You can leave the liver overnight; this will not spoil the taste of the dish, but will make it even brighter and richer.

After this time, pour flour into a flat plate, roll the liver in this flour and fry it on both sides. We fry the liver in a frying pan with heated vegetable oil.

Fry the liver pieces on both sides over high heat, then add semi-sweet white wine.

Now we need to peel the onion, cut it into half rings and add it to our dish in the pan. Also add two tablespoons of dried and finely chopped garlic. Then chop the bell peppers and tomatoes and also add them to the pan with the liver. Add a little salt to our dish and simmer over low heat until the wine has completely evaporated, remembering to periodically stir the liver. When the dish is ready, sprinkle it with herbs and serve.

When cooking stewed liver in white wine, I often use another recipe. As a result, the liver turns out to be very tasty, tender and soft, like butter, and the taste of the liver will be slightly sour and have a subtle apple aroma. You just need to keep an eye on the liver and not overheat it, so that it doesn’t turn out tough and your work doesn’t go down the drain.

Chicken liver stewed in wine with apple.

To prepare this dish, we will need:

1 kg. chicken liver;
4 medium apples;
600-700 gr. white semi-sweet wine;
vegetable oil;
salt, pepper, paprika to taste.

First, wash our apples thoroughly, peel them, cut them into four parts, remove the core and grate them on a coarse grater.

Place the frying pan over medium heat, pour in the oil, add the apples and simmer for 10-15 minutes, stirring from time to time.

While the apples are stewing, let's prepare the liver. To do this, you need to rinse it thoroughly, remove the film, rinse again and cut into large pieces.

Now you need to add wine to the apples, turn on the stove to maximum heat and simmer until the wine has evaporated by half. After this, put the chicken liver in a frying pan and, stirring constantly, fry until the liver turns white. Now it's time to add salt, ground black pepper and a little paprika to give it a delicious reddish hue.

If suddenly all the water has evaporated, then at this stage you can add a little boiling water, then cover with a lid and simmer on the lowest heat for about 10 minutes. Then turn off the stove, but for now let the dish sit under the lid for about five minutes.

Now open the lid, put it on plates and enjoy the amazing taste of this dish. And as a side dish, mashed potatoes go very well with it.

Further, so that you do not think that this article only talks about cooking chicken liver, I bring to your attention, dear chefs, dishes made from other types of liver. And our next recipe will be -

Beef liver stewed in wine in the microwave.

To prepare this dish we will need:

beef liver 600 gr;
2 large onions;
2-3 cloves of garlic;
2 cups (450 ml.) milk;
3-4 tbsp. spoons of vegetable oil;
a glass (200ml) of dry white wine;
about 50 gr. breadcrumbs;
a few black peppercorns;
salt, red pepper, cumin to taste.

Before cooking, the liver must be carefully prepared. To do this, it is thoroughly washed and cleared of film. To make this task easier for yourself, you can scald the liver with boiling water or immerse it in hot water for 30 seconds and then rinse it with cold water. After this, the film is very easy to remove by prying it off with a knife.

Now the liver needs to be cut into small pieces and soaked in milk for 30-40 minutes. After the time has passed, take out the liver pieces, blot them with a paper towel and place them in a deep pan. Then add water so that the pieces are completely submerged, add wine and black peppercorns and microwave at maximum power for about nine minutes.

At this time, let's prepare the vegetables. We need to peel the garlic and onions, chop them finely, place them in a microwave-safe dish, pre-greased with vegetable oil.

We take the liver out of the microwave oven, pour all the liquid from the mold into a separate bowl.

Pour some water into the vegetables and let them simmer at maximum power for about two minutes. Then add red pepper to the onion and garlic, sprinkle with cumin, cinnamon and finely chopped parsley and let it simmer again for about a couple of minutes.

Chicken liver stewed in a slow cooker.

We need very few ingredients for this dish.:

chicken liver - 1 kg;
two heads of onions;
three medium carrots;
vegetable oil;
salt and black pepper to taste.

Peel the onion and cut it into small cubes. Wash the carrots, peel them and grate them on a coarse grater. Place vegetables in a slow cooker, add just a little vegetable oil and set to “Stew” mode for 30 minutes.

In principle, you can do without vegetable oil, but I still add a little. Fry the onions and carrots with the multicooker lid open for about 8-10 minutes.

At this time, prepare the chicken liver, wash it, cut out all excess, cut into small pieces and add to the vegetables in the slow cooker, close the lid and go about your business.

After 10-15 minutes, you still need to check the condition of the liver and mix it. After this, we wait for the end of the program and enjoy the delicate taste of our dish.

From the leftover liver, you can make a very tasty pate. To do this, beat the liver with butter in a blender. Since I don't really like butter, I like the ratio of 70% liver and 30% butter best. Spread the resulting mass onto bread.

Beef, lamb or pork liver stewed in sour cream.

To prepare we will need:

pork liver (beef, lamb) - 500 gr.
0.5 tbsp. sour cream;
2 tbsp. vegetable oil;
1 onion;
1 tbsp. meat broth or boiled water;
salt, pepper to taste.

Before cooking, prepare the liver in the same way as described in the other recipes above. Then cut the liver into slices,

salt and pepper.

Pour vegetable oil into a frying pan and place on the stove to heat up.

Roll the liver pieces in flour and fry on both sides until golden brown and put in a saucepan along with the juice.

Finely chop the onion, fry in vegetable oil and add to the liver. We also add sour cream and one glass of meat broth or boiled water. Close everything with a lid, put on low heat and simmer for 30 minutes to an hour.

Required ingredients:

1 kg chicken liver;
2 onions;
3 eggs;
2 tablespoons of sour cream of any fat content;
about 4 tablespoons of flour;
vegetable oil;
salt and pepper to taste.

We grind the liver, previously washed and cut into small pieces, in a meat grinder. Then we peel the onion, cut it into four parts, pass it through a meat grinder and add it to the liver. Break the eggs into a separate bowl, beat with a whisk until foam forms and add to the liver.

You don’t have to beat the eggs, but immediately break them and add them to the liver; this won’t really affect the taste, but with beaten eggs the pancakes don’t turn out flat and airy. Add sour cream and flour, mix thoroughly until smooth and season with salt and ground pepper.

Place a frying pan on the stove and heat the vegetable oil thoroughly. After this, reduce the heat and spread the resulting mass. The most convenient way to do this is with a tablespoon.

Bake the pancakes over medium heat until golden brown on both sides.

I also have another very interesting one in my arsenal. beef liver recipe, about which I have heard many praises, but I have not yet had a chance to try it.

So, for 1 kilogram of beef liver we need:

1 glass of dry white wine;
half a glass of cream (25-30% fat);
24 grapes, seeded and cut in half;
65 gr. butter;
6-7 tablespoons of olive oil;
Wheat flour;
dill and basil;
salt, ground pepper to taste.

Wash the liver, remove the film and remove all excess. Cut into small pieces, place in a deep bowl and fill with a mixture of cream, wine and a small amount of finely chopped basil.

Let the resulting mass marinate in the refrigerator for about an hour. During this time, we should take the liver out of the refrigerator about four times and shake it so that it marinates evenly.

After the time has passed, remove the liver pieces from the marinade and let it drain, place the pieces on a plate and sprinkle with salt and ground black pepper to taste. Then, for about one and a half minutes on each side, roll each piece of liver in flour several times and fry it in a preheated frying pan with olive oil.

Turn off the stove, let our dish cool a little and add butter and dill, mix everything thoroughly.

Serve the dish to the table, pouring the resulting sauce and sprinkling with herbs.

Bon appetit everyone!