Place the liver slices in the milk. Cover and refrigerate 1 hour.
Remove and dry well.
Prepare the seasoned flour by mixing all the ingredients together. Flour the liver slices.
Melt the butter in a non-stick skillet and brown the onion and garlic for 2 minutes.
Add the liver slices and cook 6 to 8 minutes until they are pink inside. Remove the liver slices and set aside.
Add the beef bouillon, the red wine, the raspberry vinegar and the tarragon. Simmer 4 to 5 minutes, stirring from time to time.
Thin the cornstarch in water and add it to the mixture. Stir constantly until it thickens slightly.
Place the liver slices in a serving dish and coat with the sauce.
Serve with rice or potatoes and garnish with a few raspberries.
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.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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