Veal liver

For amateurs

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You need: (for 2 people)

• 2 slices of veal liver
• 4cl raspberry balsamic
• 2 shallots
• A drizzle of olive oil
• 4cl of veal stock
• Salt & Pepper

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1. Cook the slices of veal liver in a mixture of butter and oil until they are pink and set aside.
2. In the same pan, brown the shallots and deglaze with the raspberry balsamic.
3. Add the veal stock and reduce, season with salt and pepper.
4. Add a knob of butter at the last moment and mix well.
5. Reheat the slices of veal liver in the sauce and serve with a pan of mushrooms or small fried potatoes!

Tip: This recipe can also be created with blackcurrant and juniper balsamic or Rancio vinegar.

Don’t have the raspberry balsamic? Find it in our shop