Veal liver with leeks and raspberries vinegar

Author: Les Cultures de chez nous
Images poireaux
Preparation 10
Baking 20
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of oil
  • 4 Charlevoix veal liver slices
  • 60 to 75 ml (4 to 5 tablespoons) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of Charlevoix veal stock
  • 60 to 75 ml (4 to 5 tablespoons) of raspberries vinegar
  • 15 ml (1 tablespoon) of unpasteurized honey
  • 2 small squares of butter ( set aside for the sauce)
  • Salt and pepper up to taste
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  • Melt a bit of oil and butter in a casserole. Brown liver slices over each side at high heat then set aside in a service plate.
  • In the same casserole always at high heat, add Les Cultures de chez nous sliced leeks. Brown then add honey.
  • Deglaze with vinegar, reduce then add veal stock. Reduce again and remove from oven.
  • Mix squared butter with a whisk to make the sauce.

Chef's notes