Veal Liver with Raspberry

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe is inspired by a collection of delightful Easter dishes from renowned chefs. The liver is prepared using a classic method and is served with raspberries, as their bright sweet-tart flavor pairs perfectly with the tender, sweet liver.

Ingredients

Veal Liver - 15.9 oz
Raspberry leaves - 7.1 oz
Shallot - 2 pieces
Red Wine Vinegar - 6 teaspoons
Wheat Flour - 4 spoons
Butter - 1.8 oz
Olive Oil - 2 spoons
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Peel and finely chop the shallots. Place the flour in a bowl and coat the pieces of liver in it.

Step 2

In a skillet, heat olive oil and sauté the onion. Add the liver and sear each piece on all sides for 2–3 minutes. Season with salt and pepper. Transfer the liver to a baking dish and place it in a warm oven.

Step 3

Add the raspberries, without their stems (reserve a few berries for garnish), to the skillet and simmer over medium heat for another 4–5 minutes. Then, add the wine vinegar and butter, and stir to combine. If the sauce tastes too tart, add a little sugar.