Calf’s liver and onions with youngberry sauce

Name: Calf's liver and onions with youngberry sauce
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.00 liver calf; 150.00 g flour seasoned with salt and pepper; 4.00 onions large; 100.00 g butter; 5.00 ml sugar; 4.00 bacon streaky, rashers; 125.00 g youngberries; 50.00 g honey; 200.00 ml stock beef; 100.00 ml wine red

6 servings

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Lamb

By Food24 November 03 2009

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Ingredients (10)

1.00	liver — calf
150.00 g	flour — seasoned with salt and pepper
4.00	onions — large
100.00 g	butter
5.00 ml	sugar
4.00	bacon — streaky, rashers

SAUCE

125.00 g	youngberries
50.00 g	honey
200.00 ml	stock — beef
100.00 ml	wine — red

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Method:

Peel membrane off calf’s liver. Slice liver thinly. Dry well with a paper towel and pat with seasoned flour.
Slice onions lengthways. Heat half the butter in a pan and fry onions until browned. Add sugar and cook until caramelised.
Cut bacon into strips and fry until crispy. Add to onions. In the same pan, heat remaining butter and fry liver lightly on both sides (it should still be slightly pink inside).
SAUCE: Place all ingredients in a saucepan and simmer until reduced and thickened.
TO SERVE: Place a bed of onions on a serving plate, top with liver and fresh youngberries and spoon sauce over.