Veal Liver with Raspberry
Appetizers • Russian
Description
This recipe is inspired by a collection of delightful Easter dishes from renowned chefs. The liver is prepared using a classic method and is served with raspberries, as their bright sweet-tart flavor pairs perfectly with the tender, sweet liver.
Ingredients
- Veal Liver 15 oz
- Raspberry leaves 5 oz
- Shallot 2 pieces
- Red Wine Vinegar 6 teaspoons
- Wheat Flour 4 spoons
- Butter 0 oz
- Olive Oil 2 spoons
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Peel and finely chop the shallots. Place the flour in a bowl and coat the pieces of liver in it.
Step 2
In a skillet, heat olive oil and sauté the onion. Add the liver and sear each piece on all sides for 2–3 minutes. Season with salt and pepper. Transfer the liver to a baking dish and place it in a warm oven.
Step 3
Add the raspberries, without their stems (reserve a few berries for garnish), to the skillet and simmer over medium heat for another 4–5 minutes. Then, add the wine vinegar and butter, and stir to combine. If the sauce tastes too tart, add a little sugar.
Step 4
Arrange the pieces of liver on plates, drizzle with raspberry sauce, and garnish with fresh raspberries.
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