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Quebec Milk-Fed Veal Liver with Caramelized Onions |
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- 565 g (1 1/4 lb) Quebec Milk-Fed Veal liver
- Salt and freshly ground pepper to taste
- 60 ml (4 tbsp) flour
- 30 ml (2 tbsp) butter
- 1 large red onion, finely chopped
- 5 ml (1 tsp) sugar
- 45 ml (3 tbsp) extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 30 ml (2 tbsp) balsamic vinegar
- 30 ml (2 tbsp) red wine
- 5 ml (1 tsp) fresh parsley, chopped
- 5 ml (1 tsp) fresh sage, chopped
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Preparation
- Cut the milk-fed veal liver into strips of 2 cm wide by 1 cm thick. Season with salt and pepper and sprinkle with flour. Shake to remove any excess.
- Melt the butter in a sauté pan and cook the onion with the sugar over low heat for
5 minutes or until just beginning to brown.
- In the same pan, add the olive oil; increase heat to high, add the liver strips and sauté about 3 minutes for medium doneness (pink in centre). Season to taste.
- Deglaze with the balsamic vinegar, scraping up the bits of meat stuck to the pan. Add the red wine.
- Remove from heat, add the parsley and sage. Serve with risotto or a green salad.
- Tip: The secret to the success of this dish is the onions. Caramelizing them lightly with sugar and then adding the balsamic vinegar creates the "sweet and sour" flavour characteristic of this dish.
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