Veal Liver with Cranberry Sauce

Preparation time: approx. 1 hour
Difficulty: easy

Ingredients
4 slices Swiss veal liver (approx. 140 g each)
1 shallot
2 tbsp sunflower or rapeseed oil
200 g wild cranberries/lingonberries from a jar
3 sprigs rosemary
2–3 tbsp raspberry vinegar
Salt and freshly ground pepper

Preparation
For the sauce, peel the shallot, halve lengthways and slice finely. Sauté in the oil until translucent. Add the cranberries and rosemary and season with raspberry vinegar, salt and pepper. Simmer gently for 4–5 minutes.
Grill the veal liver over direct heat on a hot grill for about 2–3 minutes on each side. Season with salt and pepper and serve immediately with the lukewarm cranberry sauce.
Wild rice and grilled vegetables make excellent accompaniments.