Veal Liver with Balsamic Vinegar

 Veal Liver with Balsamic Vinegar

Ingredients:

• 2 slices of veal liver 2
• shallots 
• 6 tablespoons balsamic vinegar 
• 1 tablespoon butter
• Ground pepper and salt 

Preparation:

1. Prepare the liver, Remove from the packing and dry with paper towels.
2. Liberally, salt and pepper and the slices of veal liver. Peel and mince the shallots. 
3. In a frying pan, melt the butter, cook the slices of veal liver in this very hot butter very quickly on both sides about 45 seconds on both side for medium-rare.
4. Remove the liver and turn the heat down to the lowest setting.
5. Drain all the remaining bacon fat from the pan, add the balsamic vinegar and let it reduce for about 30 seconds. Scrape up bits of onions and meat from the bottom of the pan with spatula and incorporate into the sauce. 
6. Add butter to the pan sauce swirling to combine.
7. Arrange the liver, bacon and onions on a plate. Drizzle sauce and serve.