Summary

Ingredients

• 2 pear (s)
• 300 g bacon, streaky, sliced
• 250 ml white wine, or red wine
• 1 tablespoon sugar
• 1 bay leaf
• 2 clove (s)
• 4 slices veal liver
• 1 tablespoon oil
• salt and pepper
• 50 g butter
• 4 sage leaves, chopped

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Instructions

1. Peel and quarter the pears and remove the core. Roast the bacon slices in a saucepan without fat for 3-4 minutes, then add white wine. Add sugar, cloves and bay leaf and bring to the boil. Put the pear wedges in the boiling broth,
2. Let it boil briefly, remove from the heat and let it steep for 4-5 minutes.
3. Brush the veal liver with oil and grill in a grill pan for 1-2 minutes on each side. Season with salt and pepper, remove from the pan and keep warm (always season the liver after frying, otherwise it will get hard!).
4. Remove the pears and bacon from the brew, keep the brew. Fry in the same pan with butter for 2-3 minutes. Deglaze with 100 ml pear stock and briefly bring to the boil until the liquid binds. Add the sage, pour the finished sauce over the liver and serve immediately.
5. Alternative:
6. Taking red wine instead of white wine makes a variant with a strong taste.
7. Important:
8. The veal liver should be well bled before preparation and carefully removed from the silver skin. The younger the animal, the lighter the liver. The older the animal, the darker the liver.