Prep. time: 15-20 minutes
Cooking time: 15 minutes

Chutney

1. Thaw the raspberries.
2. Peel the shallots and slice them thinly.
3. In a saucepan, heat 20 g of butter, the sugar and the shallots and cook slowly over low heat until caramelized.
4. Add the vinegar off the heat, then return the pan to the heat. Stir and allow the vinegar to evaporate.
5. Add the raspberries and cook for about 10 minutes to form a compote. Set aside. Retain a few raspberries to garnish the plates.

Preparing the liver / finishing

1. Cut the slices of liver into rectangles and thread them onto skewers.
2. Heat the remaining butter in a skillet and sear the liver brochettes for 3 minutes on each side.
3. Remove the skewers from the skillet; season with salt and pepper and serve with the raspberry chutney.