Calf’s Liver with Red Wine Shallots

Peel and quarter the shallots. Heat the butter in a wide, shallow saucepan until not too hot. Sauté the shallots until translucent. Add the red wine, season with cloves, new spice, bay leaf spice and cinnamon. Season the shallots with salt and pepper and sauté at a moderate temperature for 40 minutes.

2. 20 minutes before the end of the cooking time, cut the liver slices into strips, season with salt and roll in the flour. Shake off the excess flour. 3.

Heat the oil in batches in a frying pan. Fry the liver strips in portions for four minutes until golden brown. 4.

Stir the quince jelly into the shallots.

Serve the veal liver strips with the red wine shallots and place the sage risotto on the table for them.

Tip: Cinnamon gives dishes a wonderful sweet-spicy note!

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