Liver – Apple – Ragout
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g veal liver
- 2 tablespoon flour
- 4 tablespoon oil
- 4 m. Apples. e.g., Cox Orange
- 2 shallot (s)
- 375 ml cider, tart
- 1 pinch ginger
- salt
- Black pepper
Print Recipe
Pin Recipe Instructions
- Wash the liver and cut into 2 cm cubes. Turn in the flour and fry in 2 tablespoons of hot oil for about 4 minutes, the core should remain a little pink. Take the liver out of the pan and keep it warm.
- Peel the apples, remove the core. Quarter the fruit and cut into 1/2 cm thick slices. Peel and finely dice the shallots. Steam in the remaining oil until translucent. Add the apples and fry for about 1 minute.
- Pour in the cider from the side and reduce to about 2/3. Season to taste with ginger and salt and pepper.
- Salt and pepper the liver, add to the sauce and heat it briefly. Serve immediately with brown rice or baguette.
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