in Recipes

Liver and apple ragout

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Ingredients for 4 servings:

  • 500 g veal liver
  • 2 tbsp flour
  • 4 tbsp oil
  • 4-meter-large apples, e.g. Cox Orange
  • 2 shallots
  • 375 ml cider, dry
  • 1 pinch of ginger
  • Salt
  • black pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the liver and cut into 2 cm cubes. Coat in flour and fry in 2 tablespoons of hot oil for about 4 minutes, while the core should still be slightly pink. Remove the liver from the pan and keep warm. Peel and core the apples. Quarter the apples and cut into 1/2 cm thick slices. Peel and finely dice the shallots. Sauté in the remaining oil until translucent. Add the apples and fry for about 1 minute. Pour in the cider and reduce by about 2/3. Season with ginger, salt, and pepper. Season the liver with salt and pepper, add to the sauce, and heat briefly. Serve immediately with brown rice or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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