Liver with Sage, Cranberries, and Brussels Sprouts
Main Dishes • Abkhazian
Description
Tender veal liver is paired with fragrant sage, crispy bacon, Brussels sprouts, a handful of cranberries, and sherry vinegar. First, the liver is seared, then perfected in the oven.
Ingredients
- Bacon 5 oz
- Onion 3 heads
- Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves 0 oz
- Veal Liver 20 oz
- Wheat Flour to taste
- Champagne Vinegar 1 tablespoon
- Cranberry 0 oz
- Brussels Sprouts 10 oz
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Chop the bacon finely and fry it in a pan for 1 minute, then add the finely chopped onion. Season with salt and pepper, and sauté, stirring, until the onion is soft. Add the sage, a pinch of sugar, cranberries, and Brussels sprouts (if using frozen, they should be thawed first), and continue to sauté, stirring, for 2 minutes.
Step 2
Slice the liver into 0.5 cm thick pieces, dust lightly with flour, and season with salt and pepper. In a skillet, heat vegetable oil and fry the liver for 1 minute on each side. Transfer the liver to a plate and place it in an oven preheated to 355°F for 4–5 minutes.
Step 3
Pour the vinegar into the skillet, deglaze, and transfer the resulting sauce to the onions and cabbage. Serve the liver with the sauce.
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