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Rose Veal Liver with Prosciutto & Onion Sauce

A modern take on an old classic your parents or even grandparents would have eaten, our rose veal liver goes superbly with the stickiness of the onion sauce and salty prosciutto.

Rose Veal Liver with Prosciutto & Onion Sauce

A modern take on an old classic your parents or even grandparents would have eaten, our rose veal liver goes superbly with the stickiness of the onion sauce and salty prosciutto.

  • Serves: 2
  • Prepare: 15 Minutes
  • Cook: 25 Minutes
  • Difficulty: Easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Ingredients

FOR THE SAUCE

  • 3 red onions, thinly sliced
  • 6 juniper berries, crushed
  • thyme leaves
  • 80ml red wine vinegar
  • 4tbsp light muscovado sugar

Method

  1. To make the sauce, add the onions and thyme to a saucepan, seasoning with salt and pepper. Cook on a medium-high heat for approx 8-10 minutes, stirring often so the onions soften
  2. Add 100ml of water, the vinegar and sugar, cover and boil for 5 minutes. Uncover and simmer for 5 minutes
  3. The rose veal liver comes fully prepared for you to cook straight away, pat dry and set to the side
  4. Heat some oil in a frying pan, add the prosciutto and fry for 1-2 minutes on each side (until super crispy). Set to the side
  5. Add a bit more oil to the pan and dust the liver in flour. Place in a hot pan then fry for 2 minutes on each side (if it's a thinner piece of liver then cook for less time). The liver is perfectly cooked when it's golden on the outside and pink inside. Leave on a plate in the oven with the prosciutto to keep warm
  6. Add the marsala to the already hot pan on the hob and boil until it has a syrup-like consistency. Add a little water if the sauce reduces too quickly
  7. Serve on a bed of mashed potato with green beans, drizzling the onion sauce over
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Frequently asked questions

  • Working in harmony with nature, our organic dairy calves are reared to the highest welfare standards certified by the Soil Association who stipulate that the calves must have access to outdoor pasture in order to forage and express their lively natural behaviours. They live in small, sociable groups. 

  • In comparison to organic beef, the taste is tender and not as strong in flavour. Lean and with noticeably less fat, organic rose veal offers a melt-in-the-mouth texture with very little seasoning required. 

  • Our Friesian bull calves have access to grass that hasn’t been treated with any chemicals or pesticides, their diet is predominantly organic whole milk and nutrient-dense cake made from organic cereals and grain. 

  • Producing organic rose veal makes use of our surplus Friesian bull calves. They’re slowly reared for around 10 months and live outside as much as the weather allows, otherwise in an airy, straw-strewn barn. The name rose veal lends itself to the meat being tinted pink as the animals have access to pasture.