Recipe #384
Fresh Grain-Fed Veal Liver Slice Modena
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 lb. (450 g) veal liver slices
- 1/4 cup (60 mL) flour
- 3 shallots, finely chopped
- 1 Tbsp. (15 mL) chopped fresh parsley
- 3 Tbsp. (45 mL) balsamic vinegar*
- Salt and pepper to taste
Preparation
Dredge slices of liver in flour. Season with salt and pepper.
In a skillet, heat butter and oil over medium heat and cook slices 2 minutes per side. Transfer to a plate.
In the same skillet, cook shallots over low heat for 3 minutes.
Add vinegar and bring to a boil. Stir in parsley.
Add cooked liver, turning to coat slices with pan juices. Serve immediately.
Suggestion
Liver must not be eaten rare; it is best when it is slightly pink in the centre.Origin: Indian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Grain-Fed Veal Tenderloin à la Rossini, with Fresh Tagliatelle and morel mushroom sauce, from Montreal's Europa Restaurant
- Terrine of Grain-Fed Veal with Hazelnuts
- Medallions of Grain-Fed Veal, with Watercress and Cream Sauce
- Grain-fed Veal Pannequet Stuffed with Provolone
- Grain-Fed Veal Shank à la Parra
- Grain-Fed Veal Liver, Ultra-Tender Shallots and Crispy Pancetta
- Grain-fed Veal Chops Almandine
- Vitello tonnato with Quebec grain-fed veal
- Cannelloni Stuffed with Grain-fed Veal and Fresh Goat Cheese
- Old-Fashioned Grain-Fed Veal Liver Slice
Old-Fashioned Grain-Fed Veal Liver Slice
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