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Sarazener
Yield: 4 servings

600 g liver from elk or deer, cut into small pieces
3 1/2 tablespoons fat
1 onion, finely chopped
1 tablespoon flour
1 tablespoon vinegar
4 to 6 cups meat broth
salt and pepper
spaetzle

Roast the onions in the fat until golden, then add the liver and
saute it. Add the spices. Stirring constantly, dust liver with
flour and then add a little of the broth. Add the remainder of
the broth and the spaetzle, and briefly bring once more to a boil.
Stir in vinegar to taste.

Serves 4.

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