| 1. |
On a plate, season the flour with the salt & pepper. Dip the slices of veal liver in the flour shaking
off the excess. In a skillet, melt the butter over low heat and fry the shallots for about 10 minutes
until they begin to colour. In a second skillet, melt the butter and cook the oyster mushrooms over
high heat for 2 minutes; season and set aside.
|
| 2. |
Increase the heat under the shallots and sear the slices of liver for 2 to 3 minutes on each side
depending on their thickness, until they are still slightly pink on the inside. Remove the liver and
shallots from the skillet and place them on a heated dish; cover with aluminium foil and set aside.
|
| 3. |
Pour the beer into the skillet and reduce by half. Add the apples, maple syrup and raspberry vinegar
and cook for 2 minutes; add the brown sauce. Cook for a further 2 to 3 minutes.
|
| 4. |
Pour the gravy onto the serving plates. Top with the slices of liver, and garnish with raspberries.
|
| |
