Veal liver recipe. Wild mushrooms and wild garlic in a brandy sauce.
This might look complicated to make, but it’s not. A one pot (pan) veal liver recipe that tastes amazing. As I agree that it’s not the healthiest of recipes, I have to say that for those that love veal, or calves liver it’s a real treat.
- 600g sliced (1cm thick) veal liver
- 200g wild mushrooms
- 3 garlic cloves
- 100ml oil
- 50g butter
- 50ml brandy
- 50ml double cream
- a few wild garlic leaves (optional)
- a sprig of thyme
- salt & pepper
- fresh parsley
Notes about the ingredients:
As for the wild garlic, really optional in the recipe because of the ordinary garlic used, right now it’s in season. You can find it in a lot of places, forests, hedges, fields.
I’ve also used a French brandy, but any will do, even bourbon or whiskey, though brandy has more flavour.
- Heat up the oil and the butter and add the sliced garlic to the pan. Cook until the butter kind of stops foaming and the garlic gets on a nice brown colour. Don’t burn it.
- Add the sliced calves liver and let it cook on one side for about 3 minutes. Longer if you like it well done. Turn and cook the same way on the other side.
- Turn once more, pour in 25 ml of the brandy and set alight. Let the alcohol burn off.
- Remove calves liver. Get the mushrooms and thyme into the pan. Season with salt and pepper to taste.
- Cook mushrooms for a couple of minutes, then pour in the rest of the brandy and set alight.
- Rip into small pieces the wild garlic and get it in the pan together with the double cream. Stir well.
- Place the liver back into the pan to warm up. Season once more if needed.
Serve with mash, even better with stinging nettle mash, parsnip or celeriac puree. And a touch of fresh chopped parsley over the top to garnish.
Other video recipes: