In a pan add a splash of olive oil, and then the butter (the oil will prevent the butter from burning). Next, add the shallots and sauté gently until softened.
Pour in the Port and veal stock and simmer gently, adding the balsamic as the mixture reduces. (approximately 10minutes).
In the meantime, make up your skewers with a mix of liver, heart & cherry tomato.
Drizzle the skewers with olive oil & season with salt & pepper, then place on a barbeque, or griddle and cook until just done – overcook and they’ll become tough.
Serve with the sauce.
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