Poultry or Rabbit Organ Meat Saute with Garlic Cream Bone Broth Reduction Sauce
Servings 6 servings
Ingredients
Organ Meat
- Organ meat from 4-6 chickens or other poultry OR 4-6 rabbits freshly sauteed in bacon fat or butter, with sea salt and freshly ground pepper
Reduction Sauce
- 1/2 cup bone broth
- 1/3 cup heavy cream grass-fed
- 1/4 cup butter grass-fed
- 3 cloves garlic crushed or minced
- 1/8 tsp. sea salt
Instructions
- After the organs have been sauteed, place them in a warm oven or on pre-warmed plates while you make the reduction cream sauce.
- Add butter, garlic and sea salt to the same pan, over low heat.
- Shortly after garlic begins to sizzle, about 30 seconds, add the broth.
- De-glaze the pan by scraping up any bits of organ meat with a spatula.
- Turn the heat to medium, just until the broth comes to a boil; then allow garlic to simmer for 3-5 minutes over low heat.
- Add the heavy cream and reduce the sauce for an additional 2-3 minutes.
- Serve the organs on individual warmed plates, spooning the reduction sauce over the meat.