Recipes
Sweet and Sour Xeres Quebec Milk-Fed Veal Liver
This recipe was prepared by Benoît Latulippe
chef of the Institut de tourisme et d'hôtellerie du Québec (ITHQ)
Yield: 4 servings
Preparation: 15 minutes
Cooking: 10 minutes
  • 450 g (1 lb) Quebec Milk-Fed Veal liver
  • 75 ml (5 tbsp) flour
  • 5 ml (1 tsp) Chili powder
  • 30 ml (2 tbsp) olive oil
  • 1 shredded onion
  • 250 ml (1 cup) carrots cut in julienne
  • 1/2 red pepper, cut in julienne
  • 500 ml (2 cups) bean sprouts
  • 75 ml (5 tbsp) chopped celery leaves
  • Salt and pepper to taste
  • A few chopped leaves of fresh coriander


    • Sweet and sour Xeres sauce:
  • 50 ml (3 tbsp) Xeres vinegar
  • 30 ml (2 tbsp) grated maple sugar
  • 75 ml (5 tbsp) veal or chicken stock
  • 5 ml (1 tsp) corn starch
  • 15 ml (1 tbsp) water

Preparation
  • Prepare the sauce by mixing the maple sugar with the Xeres vinegar in a small casserole. Bring to a boil and let reduce by half. Add the veal stock and let reduce once more by a third. (If needed, the sauce can be thickened using corn starch diluted in water.)
  • If necessary, remove the nerves from the milk-fed veal liver before cutting it into
    2 cm wide strips. Mix the flour with the Chili powder and coat the milk-fed veal liver strips with it.
  • Heat the pan on medium-high heat and pour the oil. Brown the milk-fed veal liver strips for a short amount of time and remove them. Set aside and keep warm.
  • In the same pan, sauté the onions, the carrots and the peppers for 2 to 3 minutes. Add the bean sprouts and the chopped celery leaves. Salt and pepper and continue cooking for 2 to 3 more minutes. Add the sauce.
  • When ready to serve, arrange the prepared vegetables in a conic shape on the plate. Lay the milk-fed veal liver strips on top and strew with fresh coriander leaves.
  • Suggested accompaniment: Turmeric rice vermicelli
Nutritional Information  (per serving)
  Calories Protein Carbohydrate Fat Sodium
Amount  
353 kcal 33 g 26 g 13 g 161 mg