Veal liver with raspberries

4 servings

30 minutes

The recipe is taken from the book "For joy! Wonderful dishes of the Easter table from the chefs of the Golden Ring of Russia" by Dmitry Novokreshchenov. The liver is prepared in a completely classic way, and served with raspberries, because its bright sweet and sour taste is ideally combined with soft sweet liver.

Energy value per serving

• Calories: 415.8
• Proteins: 23.9g
• Fats: 24.5g
• Carbohydrates: 25.1g

Ingredients

• Veal liver: 450 g
• Raspberry: 200 g
• Shallots: 2 pc
• Red wine vinegar: 6 tbsp
• Wheat flour: 4 tbsp
• Butter: 50 g
• Olive oil: 2 tbsp
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Clean and finely chop the shallot. Pour flour into a bowl and coat the pieces of liver in it.

   Required ingredients:

   • Shallots: 2 pieces
   • Wheat flour: 4 tablespoons
   • Veal liver: 450 g

2. Heat olive oil in a pan and sauté the onion in it. Add the liver and fry 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.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Shallots: 2 pieces
   • Veal liver: 450 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Add raspberries without stems to the pan and simmer over medium heat for another 4-5 minutes. Then add wine vinegar and butter, and mix. If the sauce tastes sour, add a little sugar.

   Required ingredients:

   • Raspberry: 200 g
   • Red wine vinegar: 6 tablespoons
   • Butter: 50 g

4. Place pieces of liver on plates, drizzle with raspberry sauce, and garnish with raspberries.

   Required ingredients:

   • Raspberry: 200 g