Bistro des Z'Artes

Serves 4 persons

Ingredients

500g veal liver

500g onions (peeled & finely sliced)

1 ltr good beef stock (or a good quality stock cube)

1 cup red wine

8 slices great bacon

500g Mashed potatoes

Method

1. Heat a wide & heavy bottommed pan as hot as it will get.
2. add the onions with a little oil & leave to caramelise mixing once in a while.
3. Cook until very sooft & sweet (they should be golden brown).
4. Add the wine &  then the stock or the cube dissolved in 1 ltr of water.
5. Cook down until thick & sweet.
6. Finely slice the liver & season with salt & pepper. Pan fry on booth sides in a very hot pan (the liver should not overcook as it will get grainy).
7. Removve from the pan & set aside. Now pan fry the bacon in the same pan until crispy.
8. Add the sauce to the pan to soak up any pan juices & add flavour.
9. Pate up with the mashed potato in the centre of the plate, the liver slices on top & the bacon with the onion gravy slathered over the liver.

Enjoy