Veal Liver with Sage Sauce

Cut the liver into even slices, season with salt and a little pepper and slowly fry in not too hot oil (or oil and butter) until pink (not completely cooked through) and keep warm. Deglaze the pan with a little water or red wine, add butter flakes and freshly chopped sage. Put the liver back in, warm briefly and season to taste.

Preparation Tip:

Lamb and deer liver can be prepared according to the same recipe. However, in the case of the roe deer liver, it is essential to add small cubes of bacon to the roast. RECOMMENDATION: broccoli and mashed potatoes and celery tossed in butter.

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