Calf Liver in Raspberry Vinegar
Quite an unusual recipe but intriguing for those who are accustomed to eating liver and are looking for an alternative way of preparing it. The raspberry vinegar really cuts the intensity of the liver flavor!
1 cup flour
4 slices calfs liver (4 oz each)
4 tbsp butter
salt & pepper
2 tbsp raspberry vinegar
1. Put the flour in a plate. Pat the calf liver slices in the flour covering both sides lightly.
2. Melt 2 tablespoons of butter in a pan. Once the butter is hot, add the calf liver and cook, on medium heat for 2 to 3 minutes on each side. Remove from heat. Season with salt and pepper and keep warm on a serving plate.
3. Add the remaining butter to the pan with raspberry vinegar. Bring to a boil for a few seconds until the sauce thickens slightly and pour over the calf’s liver.
4. Serve with green salad and caramelized onions