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Quebec Milk-Fed Veal Liver with Currants |
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- 250 ml (1 cup) warm water
- 50 ml (1/4 cup) dried currants
- Salt and pepper to taste
- 4 slices Quebec Milk-Fed Veal liver
- 15 ml (1 tbsp) each of butter and vegetable oil
- 50 ml (1/4 cup) red wine vinegar
- 50 ml (1/4 cup) brown sugar
- 125 ml (1 1/2 cup) beef broth
- 5 ml (1 tsp) butter
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Preparation
- In water, soak currants for 30 minutes
- Meanwhile, sprinkle salt and pepper on the sliced liver. Sauté in the butter / oil mix. Set aside and keep warm. Deglaze with red wine vinegar, add brown sugar and allow liquids to reduce by half.
- Incorporate beef broth and drained currants and then cook on low heat
3 to
4 minutes.
- Remove from heat and mix butter with the sauce.
- Place liver on warm plates and coat with sauce.
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