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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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