Veal Liver, Mushroom Sauce, Red Wine and Pancetta

Ingredients

  • 4 slices of Quebec Veal liver, 150 g (1/3 lb) each
  • 15 ml (1 tbsp) canola oil
  • 1 package of diced cooked pancetta (175 g)
  • 227 g (8 oz) Paris mushrooms chopped
  • 1/2 small red onion minced
  • 80 ml (1/3 cup) red wine
  • 1 1/2 containers of demi-glace sauce (300 ml each)
  • 10 ml (2 tsp) chopped fresh thyme
  • 125 ml (1/2 cup) 15% cooking cream
  • 10 mL (2 tsp) wholegrain mustard
  • Salt and pepper to taste
  • 80 ml (1/3 cup) all-purpose flour
  • 30 ml (2 tbsp) butter

Preparation

  • In a skillet, heat oil over medium heat. Brown the pan-cetta and mushrooms for 2 to 3 minutes.
  • Add onion and cook for 1 minute.
  • Pour the wine into the pan and simmer until the liquid has completely evaporated.
  • Add demi-glace sauce and thyme. Simmer for 8 to 10 minutes over low heat.
  • Add the cream and mustard. Add salt and pepper. Simmer for 1 to 2 minutes over low-medium heat.
  • Meanwhile, place flour in a soup plate. Flour the slices of veal liver.
  • In a large skillet, melt butter over medium heat. Brown the slices of veal liver for 2 minutes on each side.
  • Serve the veal liver with the sauce.