Unfortunately, I am the only one at home that likes liver. For this reason, I always order liver when I go to a good French restaurant.
I got the inspiration for this recipe further to a visit to Le Caveau restaurant in Montreal. I believe that the end product is very similar to the one I ate that day.
Do not overcook the liver. If you do, it will loose all it’s juice and flavour. That is probably why so many people do not like liver. Trust me!
Ingredients:
- 30 ml butter
- One medium onion, sliced
- 4 slices veal liver
- Flour
- Salt and pepper
- 75 ml raspberry vinegar
Method:
- Melt the butter in a large frying pan
- Sauté onion for about 4 minutes, medium heat
- Dip the liver in the flour
- Sauté liver in the pan until medium rare. Do not overcook!
- Add salt and pepper to taste
- Remove liver from frying pan and keep warm
- Add vinegar to the pan with the onions and let reduce by half
- Serve the liver with the onion/raspberry sauce
