RASPBERRY AND BASIL CALF LIVER

- 4 x 5 oz. (4 x 150 g) slices of calf liver
- 2 Tbsp. (30 mL) olive oil
- 2 shallots, minced
- 2 Tbsp. (30 mL) raspberry vinegar
- 1/4 cup (60 mL) raspberries
- 1/2 cup (125 mL) demi-glace sauce or beef consommé
- Salt and ground pepper to taste
- Basil leaves, to taste

In a frying pan, heat the olive oil. Brown the slices of liver 2 to 4 minutes. Remove the liver and keep hot. Brown the chopped shallots.

Deglaze the pan with the raspberry vinegar, the raspberries and the sauce. Let it reduce a little. Correct the seasoning.

Add the basil just before serving.

Gives 4 portions.