Veal liver with bacon and butter-fried veggies

Veal liver with bacon and butter-fried veggies

Pan-fried veal liver with crispy bacon is a classic flavorful combination. In this low-carb recipe we've paired this already winning combo with butter-fried veggies and capers, and splashed with a yummy red wine sauce. Rewarding for body and soul!

Veal liver with bacon and butter-fried veggies

Pan-fried veal liver with crispy bacon is a classic flavorful combination. In this low-carb recipe we've paired this already winning combo with butter-fried veggies and capers, and splashed with a yummy red wine sauce. Rewarding for body and soul!
USMetric
4 servingservings

Ingredients

  • 4 4 yellow beetyellow beets
  • 13 lb 160 g sugar snap peas
  • 3 oz. (45 cup) 85 g (200 ml) scallionscallions
  • 7 oz. 200 g bacon or smoked pork belly
  • 1 lb 450 g veal liver
  • 4 tbsp 4 tbsp small capers
  • ¼ cup 60 ml red wine
  • 2 tbsp 2 tbsp butter
  • salt and pepper
  • 2 tbsp 2 tbsp fresh parsley (optional)
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Instructions

  1. Clean, peel and chop the vegetables. Pre-cook the beets in lightly salted water for a few minutes. Drain and set aside.
  2. In a hot frying pan, fry the bacon until crispy. Remove and keep warm.
  3. Fry the liver slices in the same pan over medium high heat for 2-3 minutes on each side. Remove and keep warm.
  4. Fry the capers in the cooking juices in the same pan. Add red wine and half of the butter. Bring to a boil.
  5. Melt the rest of the butter in a clean frying pan and warm up the pre-cooked beets and the rest of the vegetables. Season with salt and pepper. Add finely chopped parsley. Serve with the liver, crispy bacon and red wine sauce.

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One comment

  1. Debora
    Mediocre!

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