Veal Liver with Cabbage, Red Wine Pear and Celery Puree

Peel celery and potatoes, cut into coarse pieces and soften in salted water. Then evaporate the moisture in the oven, then press through the potato press, add 70g of butter and fold in the hot milk. Season with salt, pepper and a pinch of nutmeg.

Heat the red wine with orange slices, cinnamon and sugar, reduce slightly and then add the quartered pears and simmer gently for 15-20 min. Cut the cabbage into small pieces, blanch, rinse in cold water and sauté with diced onion and bacon in a little butter.

Roast the calf’s liver on both sides, keep warm, pour off the drippings and make the sauce in the same frying pan: Sauté the shallot cubes, deglaze with the red wine pear gravy, add the juniper and bay leaf, as well as the red wine vinegar and veal stock. Reduce slightly and strain through a sieve.

Season everything with salt and freshly ground pepper.

Our tip: Use bacon with a fine, smoky note!

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