Brandied Calf Liver and Onions

READY IN: 24mins
Recipe by Patricia Manson

Liver had not been one of my favorites..however, after making this recipe, I changed my mind. The brandy and raisins give this dish that special taste. Also is an excellent source of iron.

Top Review by Kerfuffle-Upon-Wincle

What a nice entree! The brandy and raisins add just a touch of sweetness; a very nice addition to traditional liver with onions and bacon! Made for the L-O-V-E Train 2012.

Ingredients Nutrition

Directions

  1. On sheet of wax paper, combine flour, pepper and salt.
  2. Dredge liver in flour mixture.
  3. In large non-stick skillet over medium heat, cook bacon until crisp.
  4. Remove to paper towel to drain; crumble when cool.
  5. To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
  6. Remove to serving platter, keep warm.
  7. Add onions to skillet, cook until soft, about 3 minutes.
  8. Stir in raisins, brandy and cider vinegar, cook one minute.
  9. Add crumbled bacon, pour over liver.
  10. Serve Hot!

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