Calf’s Liver in Red Wine Sauce

For the veal liver in red wine sauce, first coat the slices of liver in flour. Heat clarified butter, fry liver in it, remove, season with salt and pepper and keep warm.

Peel and dice onion, peel garlic cloves as well. Fry both in the frying fat. Add paradeis pulp and peppercorns. Pour in wine and veal stock, add bay leaf and bring to a boil and simmer for 7 to 10 minutes. Season to taste with rosemary, salt and sugar. Warm the liver pieces in the sauce.

Arrange calf’s liver in red wine sauce on plates, garnish with thyme and serve.

Preparation Tip:

Serve with the calf's liver in red wine sauce preferably baguette or other white bread.

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