Veal liver with red onion and cranberry confit
Get your dose of iron today.
Ingredients
Serves 4
- 680 g (1 ½ lbs.) veal liver
- Juice from one lemon
- 375 g Bacon (1 package)
- 30 ml (2 Tbsp.) olive oil or as needed
- 30 ml (2 Tbsp.) butter or as needed
- salt, crushed black pepper, dried thyme to taste
- 1 large red onion, thinly sliced
- 1 pear, shredded
- 500 ml (2 cups) cranberries, frozen
- 125 ml (½ cup) white sugar
- Butter or oil in sufficient quantity
Preparation
- Pre-heat the oven to 350⁰F (175⁰C).
- Trim the membrane off the liver, and cut it in ½ inch (1-1.5 cm) thick slices. Sprinkle salt on both sides of the liver slices.
- Heat up the olive oil and butter in a frying pan. Fry liver 2-3 minutes per side. While frying, sprinkle liver over both sides with pepper and thyme.
- Place the fried liver slices in an oven safe dish. Drizzle lemon juice over the liver.
- Cook bacon in the hot frying pan and fry until crispy, then place them over the liver slices. Put the tray in the oven for about 10 minutes.
- Place the bacon and liver on plates with a generous serving of the confit.
- Heat butter or oil in a saucepan, add red onions and sauté until slightly browned.
- Reduce heat to medium, add the pear, cranberries, and sugar and bring all the ingredients to a boil.
- Simmer until the cranberries burst, about 10 minutes. Watch carefully so it does not burn.