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Veal Liver with Raspberry Vinegar https://www.metro.ca/userfiles/image/recipes/Foie-veau-vinaigre-framboise-4883.jpg PT05M PT15M PT20M
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.
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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
Veal Liver with Raspberry Vinegar

Veal Liver with Raspberry Vinegar

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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

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Gluten-free recipes

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