Venetian calf's liver

Name: Venetian calf's liver
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Calf's liver in one piece; 2 stem(s) Coriander; 1 TEASPOON grated rind of 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Onions; 4 TABLESPOONS Butter; 1/8 l dry white wine; 3 TABLESPOONS Sultanas; 150 g Breakfast bacon in slices; 750 g leaf spinach

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Calf's liver in one piece
2 stem(s) Coriander
1 TEASPOON grated rind of 1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Onions
4 TABLESPOONS Butter
1/8 l dry white wine
3 TABLESPOONS Sultanas
150 g Breakfast bacon in slices
750 g leaf spinach

Directions

1
Wash the liver and pat dry. Wash and chop the coriander. Mix with ziotrone peel, salt and pepper. Rub the liver all around. Peel 2 onions and chop them roughly. Heat 3 tablespoons of butter in a roaster.
2
Brown the liver in it all around, take it out. Fry the onion cubes in the frying fat. Deglaze with white wine, wash sultanas and add. Place liver on top and cover with bacon. Braise in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 40 minutes.
3
In the meantime wash and clean the spinach. Peel 1 onion, dice finely. Remove the bacon from the liver about 5 minutes before the end of the cooking time. Cut 3 slices into pieces. Heat 1 tablespoon butter. Brown the onion cubes in it, add the bacon pieces and spinach and let them collapse.
4
Season with salt and pepper. Cut open the liver. Arrange liver with some roast stock, spinach and remaining bacon slices. Rice tastes good with it.