Forest Liver with Chanterelle Rice

For the foie gras, cut the cleaned liver without the skin into strips, season with salt and pepper and coat in flour. Knock off excess flour.

Heat clarified butter or butter in a pan and fry the liver briefly. Lift out and keep warm.

Add soup and juniper schnapps, bring to a boil, stir in sour cream and cranberries, and bring to a boil again. Season to taste with salt and pepper, add the liver again and let it stand for a short while.

For the chanterelle rice, melt butter in a small saucepan, add rice, cook until translucent and pour in beef broth or water. If pouring only water, season with salt.

Cover and steam rice over low heat for about 18 to 20 minutes. Stir occasionally.

After about 12 minutes, sauté the cleaned chanterelles in a little butter and add to the rice. Season again to taste.

Serve the finished foie gras on preheated plates, press the rice into a hot rinsed cup or soup ladle and turn out as a “Gupf” on the plate.

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