Suggestion for cooking our rose veal liver
Here’s a quick way to cook liver, bacon and onions using our free range rose veal liver.
Preheat the grill to high.
Melt some butter in a large frying pan and fry a sliced up onion with a sprinkle of sugar over a medium heat, stirring frequently, for 7-8 minutes until browned.
Season with sea salt & black pepper, add a good slug of balsamic vinegar and leave it to bubble up for a few seconds. Keep warm.
Grill six rashers of dry cured streaky bacon until it crisps at the edges. Keep warm.
Coat the liver lightly in some seasoned flour.
Heat another large frying pan over a high heat. Add some oil and then the slices of liver and cook them for half a minute on each side. The liver should be browned on the outside, but not overcooked in the centre.
Serve the whole lot together.