Heat 15 mL (1 tbsp.) of butter in a large skillet over high heat.

Brown the mushrooms and bacon. Add the shallot and cook for 1 minute. Deglaze with red wine. Reduce until almost dry. Add the thyme and veal stock. Simmer for 15 minutes. Season with salt and pepper.

Meanwhile, dredge veal liver in the flour. Season with salt and pepper.

Heat remaining butter in a skillet over medium heat. Fry liver for about 2 minutes per side.

Serve the liver with mashed potatoes and a green vegetable like Brussel sprouts.