Sarazener (Saracen) is a traditional German recipe for a classic dish of deer or elk liver fried with onions and cooked in meat stock with spaetzle noodles. The full recipe is presented here and I hope you enjoy this classic German version of: Saracen (Sarazener).
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Ingredients:
600 g liver (elk or deer), cubed
3½ tbsp fat
1 onion, finely chopped
1 tbsp flour
1 tbsp vinegar
1l to 1.5l meat stock
salt and freshly-ground black pepper to taste
250g spaetzle noodles noodles
Method:
Melt the fat in a flame-proof casserole or Dutch oven and when hot use to fry the onion until golden (about 8 minutes). Now add the liver to the pan and fry for about 4 minutes. Season with salt and black pepper then scatter the flour over the top.
Stir the flour into the dish then add a little of the stock and stir to combine. Add the remainder of the sock and bring the mixture to a boil. Reduce to a simmer, cover and cook for about 20 minutes, or until the liver is tender.
Now add the spaetzle noodles and briefly bring the mixture to a boil, reduce to a simmer and cook for 5 minutes. Add vinegar to taste and serve immediately.
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