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WILDSLEWER

  • Gert Peens
  • Aug 4, 2015
  • 1 min read

2 vars wildslewers 90g botter

1 gemaalde ui 30g meelblom

250ml rooi wyn 30g sampioene (gesny)

sap van 1 suurlemoen 12.5ml maroelajellie

20g groen peperkorrels geurmiddels na smaak

Sny lewer in dun strokies. Marineer vir 3 ure in rooi wyn, peperkorrels en maroelajellie. Braai uie vir 1 minuut in botter. Voeg lewer by en kook vir 1 minuut aan elke kant. Haal lewer uit en hou warm. Sprinkel meel in pan en roer. Voeg marinade by en roer goed om 'n gladde sous te vorm. Voeg sampioene by en prut sous tot taamlik dik. Voeg suurlemoensap by en geur na smaak. Sit lewer in sous en verhit vinnig. Bedien warm.

 
 
 

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