- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2-3 lambs livers, eighing about 350g
- 2 tbsp olive oil
- 4 tbsp butter
- 3 tbsp brown sugar
- 500 g red onions, chopped
- 1 sprig of thyme
- 190 ml cassis
- 250 ml red wine, such as Pelee Island Pinot Noir
- 1 litres concentrated veal stock, (glace de viande)
- salt, nd freshly ground black pepper
1. Preheat the oven to 200°C/gas 6.
2. Remove the membrane and the sinew from the livers. Season with salt and freshly ground black pepper and coat with the olive oil.
3. Put 3 tablespoons of the butter and the brown sugar in a wide saucepan and cook to a light caramel.
4. Add the onions and fry for 2 minutes.
5. Add the thyme, the cassis and the red wine. Simmer briskly until the wine has reduced to almost nothing and the onions are sticky and caramelised.
6. Transfer the onions to a shallow roasting pan and place the livers on top. Roast for 25 minutes.
7. Pour the veal stock into the pan used to cook the onions, stirring to scrape up any sediment. Simmer for 4 to 5 minutes.
8. Pass the sauce through a fine sieve. Return to the pan. Swirl in the remaining tablespoon of butter to finish the sauce, then season with salt and pepper. Keep warm.
9. To serve, arrange the onions in the centre of a plate. Place the liver on top and cover with the veal reduction.
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