Frambleu Lamb liver


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Le Frambleu

Preparation: 10 minutes
Cooking time: 25 minutes
Serving: 4


1 lb (500g) of lamb liver (I use chicken liver as well)
3 tbsp of flour
1 tsp of paprika (I sometimes use thyme instead)
½  tsp of salt
1/2 tsp of pepper
1/3 cup of butter or margarine
3 tbsp of Frambleu
1 large onion, chopped (I prefer red)
4 medium apples, cored and sliced ​​(choose firm apples or Bosh pears)
2 tbsp of brown sugar
A little milk to dust with flour


1. Clean livers and soak them in a little quantity of milk
2. Mix flour, salt, pepper, paprika/thyme and turn the livers in this mix until they are well wrapped
3. Sauté the livers in 4 tbsp of butter over high heat for 2 minutes on each side
4. Pour Frambleu on top, stir and put the livers in a hot plate (flambé for a sharper taste)
5. Fry-and brown the onion in butter over medium heat
6. On a different pan, melt butter, add sliced ​​apples and brown sugar and cook at medium heat for a few minutes until the apples get tender
7. Place liver, apples and onions separately on a plate.
8. Serve with a gratin


Recipe by: Helene Tremblay and Ghislain Gagnon


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