Milk-Fed Veal Liver with Bacon

Milk-Fed Veal Liver with Bacon
  • 4 servings
  • 0:10 Preparation
  • 0:07 Cooking
  • 0:17 Total Time


Add all
  • 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)


  • 1/2 cup
    (125 mL)

    chicken broth

  • 0.500


  • 1 tsp.
    (5 mL)

    minced fresh parsley


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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