Linguine with Chicken Liver

4 shallots
4 stalks sage
600 g poultry liver
2 tbsp. butter
2 tbsp. oil
150 ml light grape juice
150 ml chicken soup
3 juniper berries
400 g linguine
50 g parmesan
salt, pepper



Peel the shallots, halve them and cut them into strips. Wash the sage and pluck the leaves. Clean the livers and cut into bite-sized pieces. Coarsely slice the Parmesan.
Fry the sage leaves in the butter for 2-3 minutes until crisp and then remove.
Add oil to the frying residue and sauté the shallots until translucent. Add the liver and fry for 5-6 minutes, turning occasionally. Deglaze with grape juice and chicken stock. Add juniper berries and let everything boil down for about 5 minutes.
Cook the linguine in salted water until al dente, strain and add to the pan dripping wet. Add the sage leaves and season with salt and pepper.
Serve garnished with Parmesan.