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Crusted Beef Liver with Grilled Apple and Sage Jus on Potato Pancakes

Ingredients

4 lb	1.8 kg	beef liver, sliced, 2 x 3 oz
2 c	500 mL	milk
6 oz	170 g	flour
10 oz	300 mL	egg wash
10 oz	280 g	bread crumbs, fresh
2 oz	60 mL	butter, divided
4 oz	120 mL	vegetable oil, divided
2 cloves	2 cloves	garlic, chopped
2 oz	60 g	shallots, chopped
8 oz	250 mL	red wine
20 oz	590 mL	beef stock or veal jus
1 1/2 tsp	7 mL	sage, chopped
		salt and pepper, to taste
8 oz	230 g	Granny Smith apples, peeled, sliced
1 bunch	1 bunch	sage, whole
Potato Pancakes
2 1/2 lb	1.2 kg	potatoes, peeled and grated coarsely
2	2	eggs
2 oz	60 g	flour
		salt, pepper and nutmeg, to taste

Instructions

Liver

1. Clean, slice and marinate the liver in milk and sage overnight in the refrigerator. (The liver can be marinated from 1 to 12 hours.) The milk will tenderize the liver and mellow the flavour.
2. Remove the liver, drain and season with salt and pepper.
3. Dip the liver into the flour, the egg wash and finally the bread crumbs.
4. Heat a fry pan and sauté the liver in the butter and the oil on each side until golden brown. Do not overcook the liver - it will become extremely tough.

Sauce

1. In a saucepan sauté the garlic, shallots in the remaining oil until translucent.
2. Deglaze the pan with red wine and reduce.
3. Add the stock and reduce. Just before serving, add chopped sage and adjust the seasoning.
4. Garnish with grilled apple slices and sage leaves.

Potato Pancakes

1. Combine last four ingredients and grill or panfry individual portions in butter or oil until golden.

Servings: 10 servings