Ingredients

Preparation

1. Season the liver with salt and pepper. In a pan, melt the butter. Add the liver slices and cook over high heat for about 3 minutes. Set aside.
2. In the same pan, add the shallots and pour in the ice cider. Add the rosemary. Let it simmer for 3 minutes.
3. Put the liver slices back in the pan and cook for 5 minutes.
4. Serve with red quinoa or rice.

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Main course

Veal Liver with Ice Cider and Rosemary

Name: Veal Liver with Ice Cider and Rosemary
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 4 servings
Ingredients: 400 g of veal liver in slices; 2 chopped shallots; 300 ml of ice cider; 1 tsp of fresh chopped rosemary; 1 tsp of honey; 2 tsp of butter; salt, pepper

Preparation: 15 min

Cooking: 11 min

Servings: 4

Veal liver with ice cider and rosemary is a refined dish that perfectly combines the taste of veal with the sweetness of cider. Cooking in a pan helps preserve the tenderness of the liver, while rosemary adds an unforgettable aromatic touch. This dish is ideal to serve on special occasions or for a romantic evening.