Old-Fashioned Grain-Fed Veal Liver Slice

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


Add all
  • 2 Tbsp.
    (30 mL)

    unsalted butter

  • 1 Tbsp.
    (15 mL)


  • 4

    fresh grain-fed veal liver

  • 16

    medium white mushrooms, quartered

  • 4

    dry shallots, minced

  • 1/4 cup
    (60 mL)

    chicken broth

  • 4 tsp.
    (20 mL)

    old-fashioned hot mustard

  • 1/2 cup
    (125 ml)

    35 % cream

  • Salt and pepper to taste


In a heavy frying pan, melt butter and oil; brown slices of liver.

When the slices of liver are seared, put on a plate; keep hot.

In the same frying pan, over high heat, sauté mushrooms; add shallots and continue cooking a few minutes. Deglaze with chicken broth and reduce until almost dry.

Add mustard and stir well; add cream.


Reheat the slices of liver in the sauce without boiling.

Source: Chef Soeur Angèle

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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