Veal Liver with Caramelized Onions

Veal liver sliced
This traditional veal liver recipe with caramelized onions will melt in your mouth. The cherry tomatoes, pomegranate and chopped parsley add to this very festive plate presentation.
 

Ingredients

 
  • 4 Montpak Intenational veal liver 114g (4 oz.) portions sliced
  • 60 ml (¼ cup) (enough for dredging)
  • 60 ml (¼ cup) butter
  • 60 ml (¼ cup) olive oil
  • 60 ml (¼ cup) balsamic vinegar
  • 5 ml (1 tsp.) sugar
  • Salt and pepper to taste
  • 1 large red onion, sliced thinly
  • 12 cherry tomatoes halved for garnish (optional)
  • Chopped parsley for garnish (optional)
  • 60 ml (¼ cup) pomegranate for garnish (optional)

 

Tags

Veal, Liver, Offal, Grain-Fed Veal

Preparation

  1. Chop onion finely and set aside
  2. Dredge veal liver lightly with flour. Shake off any excess flour. Season with salt and pepper.
  3. Melt the butter and olive oil in a large frying pan. Cook livers for 2 minutes on each side for medium doneness (pink in center). Adapt timing according to your preference of doneness. Set aside.
  4. Add 1 tbsp. of butter to the same pan and cook the onion with the sugar over low heat until golden brown. Deglaze with balsamic vinegar for about 1 minute.
  5. Plate liver, serve with onion mixture on top of the livers.
  6. Sprinkle with parsley, pomegranate and halved cherry tomatoes. Serve with mashed potatoes, and seasonal vegetables.

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