Veal Liver with Raspberry Vinegar

Veal Liver with Raspberry Vinegar
  • 4 servings
  • 0:05 Preparation
  • 0:15 Cooking
  • 0:20 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    canola oil

  • 2

    veal liver

  • 2 tsp.
    (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 butter; mix well.

Reheat the veal liver slices in the sauce.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007