Venetian Veal Liver

I absolutely had to cook this recipe and I really hope that you will enjoy it too. For the veal liver: Preheat the oven to 160 degrees. Peel the shallots and cut in half lengthways. Froth 40 grams of butter in an ovenproof pan. Sweat the shallots and thyme in it, season with salt and pepper and sprinkle with sugar. Let caramelize for three to four minutes, deglaze with balsamic vinegar and wine and let it boil down a little. Cover the shallots with a piece of baking paper (the size of the pan) and cook in the oven on the middle shelf for 20 to 30 minutes until soft. Remove, reduce oven temperature to 80 degrees. While the shallots are cooking, pluck the leaves from two branches of sage and fry them briefly in hot olive oil. Drain on kitchen paper. Clean and wash the veal liver, cut into eight thin slices and turn them in a little flour. Knock off excess flour. Heat two to three tablespoons of sage oil (from deep-frying the sage leaves) and the remaining butter in a pan and fry the liver slices briefly and vigorously on both sides. Keep warm in the 80 degree oven. Deglaze the roast with port wine, reduce a little. Pour in the stock, reduce to about halfway. Season the sauce with salt, pepper and a little balsamic shallot stock. For the side dish: clean the mushrooms and rub dry. Halve or quarter depending on the size. Heat the oil (leftover from deep-frying the sage leaves) and butter in a pan and fry the mushrooms for three to four minutes. Season with salt and pepper. Mix in the thawed spinach, fry for three to four minutes. Season to taste with salt and pepper. Super tasty and it shows that giblets deserve attention in the kitchen. Such an animal is not just made of fillet ...........