Liver with Cranberry Sauce and Brussels Sprouts
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Weight of one serving is 370 g — 500 kcal.
Ingredients
- Veal Liver - 10.6 oz
- Bacon - 2.5 oz
- Cranberry - 4.6 oz
- Sage - to taste
- Brussels Sprouts - 10.6 oz
- Onion - 2 heads
- Wheat Flour - 1.1 oz
- Lemon - 1 piece
- Vegetable Oil - 1 fl oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
In boiling salted water, cook the Brussels sprouts (if fresh, cook for 5–6 minutes; if frozen, cook for 10–12 minutes).
Step 3
Heat a skillet with vegetable oil. Cut the liver into thin slices, season with salt and pepper, lightly coat in flour, and place in the skillet. Fry the liver for 2 minutes on each side, then transfer to the oven for 10–15 minutes.
Step 4
While the liver is in the oven, finely chop the onion. In the heated skillet with a small amount of olive oil, add the bacon. Once the bacon is cooked, remove it from the skillet and set aside. Do not remove the skillet from the heat, and in the remaining bacon fat, sauté the onion until it becomes soft. Reduce the heat.
Step 5
Add 6–7 sage leaves and cranberries to the skillet. Then add a pinch of sugar, season with salt and pepper, and squeeze the juice of 1/4 lemon. Mix, mashing the cranberries, until a homogeneous mixture is achieved.
Step 6
Remove the liver from the oven. When serving, top the liver with the cranberry and onion mixture.
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