Fresh Grain-Fed Veal Liver Slice Modena

Fresh Grain-Fed Veal Liver Slice Modena
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1 lb
    (450 g)

    veal liver slices

  • 1/4 cup
    (60 mL)


  • 3

    shallots, finely chopped

  • 1 Tbsp.
    (15 mL)

    chopped fresh parsley

  • 3 Tbsp.
    (45 mL)

    balsamic vinegar

  • Salt and pepper to taste


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.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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