Milk-Fed Veal Liver with Bacon
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 7 min |
| Total: | 17 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Metro |
Recipe ingredients
- 1 lb (454 g) milk-fed veal liver, sliced
- Salt and pepper to taste
- Sufficient quantity, flour*
- 4 slices bacon*
- 2 Tbsp. (30 mL) vegetable oil*
- 2 Tbsp. (30 mL) butter*
- 1/2 cup (125 mL) chicken broth*
- 1/2 lemon
- 1 tsp. (5 mL) minced fresh parsley
Preparation
Preheat oven to 200°F (100°C).
Pat liver dry. Season with salt and pepper and dredge with flour.
In a large skillet, fry bacon until it begins to crisp.
Remove and set aside.
Drain off part of the bacon fat, add vegetable oil.
On medium heat, quick fry liver both sides so that inside is still light pink.
Transfer liver and bacon to a serving platter and keep warm in the oven.
Drain fat from skillet, pour in chicken broth and reduce by half over medium-high heat.
Remove from heat, stir in butter and a squeeze of lemon, and pour over liver.
Sprinkle with parsley.
Suggestion
Québec milk-feld veal is very lean and should be cooked at medium rather than high temperatures to avoid overcooking it and to ensure tender, juicy meat.* 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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