Ingredients

The following ingredients have 6 Servings
  • Organ meat from 4-6 chickens or other poultry OR 4-6 rabbits
  • 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

Instruction

  • 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.