Posted: Dec 18, 2013 4:42 PM by Brittany Meisner
Updated: Dec 18, 2013 4:42 PM
BATON ROUGE - Chef Kelley McCann from Galatoire's showed us how to make his recipe for sautéed veal liver today on News 2 at 4.
If you have questions about any of his ingredients, send him an email.
Sautéed Veal Liver with Caramelized Onions and Bacon
8 2 oz. veal liver (sliced)
2 cups wondra flour
1 cup oil
Salt and pepper
1 onion (sliced and caramelized)
8 slices bacon (chopped)
8 oz. red wine
4 cups demi glace
4 oz. red wine vinegar
2 oz. sugar
In a small pot, cook bacon until crispy then add onions. Add red wine and reduce until almost dry. Add demi glace, bring to a simmer, add vinegar and sugar, then simmer for 5 minutes. In a large non stick pan, add oil and turn heat to medium high. Season liver with salt and pepper and dredge in flour. Sear on each side for 1 ½ minutes on each side. In a different pan, cook bacon slices until crispy. Place two pieces of liver on individual plates, top with sauce and two bacon strips.