Recipe #4883
Veal Liver with Raspberry Vinegar
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 20 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) butter*
- 1 Tbsp. (15 mL) canola oil*
- 2 slices of veal liver2 Tbsp. (30 mL) dried or French shallots, chopped
- 1/4 cup (60 mL) raspberry vinegar*
- 1/4 cup (60 mL) veal stock
- Salt and pepper to taste
- 1 tsp. (5 mL) butter)*
Preparation
In a hot pan, heat the butter and oil mix.
Sauté the veal liver slices and cook until pink. Set aside.
In the same pan, cook the shallots until slightly golden.
Deglaze with raspberry vinegar.
Add the veal stock and let it reduce. Add salt and pepper.
At the last moment, add the buter; mix well.
Reheat the veal liver slices in the sauce.
Suggestion
* 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!
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