Liver with Sage, Cranberries, and Brussels Sprouts

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Tender veal liver is paired with fragrant sage, crispy bacon, Brussels sprouts, a handful of cranberries, and sherry vinegar. First, the liver is seared, then perfected in the oven.

Ingredients

Bacon - 5 oz
Onion - 3 heads
Salt - to taste
Ground Black Pepper - to taste
Chopped Sage Leaves - 0 oz
Veal Liver - 20 oz
Wheat Flour - to taste
Champagne Vinegar - 1 tablespoon
Cranberry - 0 oz
Brussels Sprouts - 10 oz
Vegetable Oil - 0 fl oz

Step by Step guide

Step 1

Chop the bacon finely and fry it in a pan for 1 minute, then add the finely chopped onion. Season with salt and pepper, and sauté, stirring, until the onion is soft. Add the sage, a pinch of sugar, cranberries, and Brussels sprouts (if using frozen, they should be thawed first), and continue to sauté, stirring, for 2 minutes.

Step 2

Slice the liver into 0.5 cm thick pieces, dust lightly with flour, and season with salt and pepper. In a skillet, heat vegetable oil and fry the liver for 1 minute on each side. Transfer the liver to a plate and place it in an oven preheated to 355°F for 4–5 minutes.