Prep 20 mins
Cook 4 mins
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.
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon pepper
- 1 pinch salt
- 1 lb calf liver, sliced thin
- 3 slices bacon
- 1 onion, sliced into rings
- 1⁄2 cup raisins
- 2 tablespoons brandy
- 1 tablespoon cider vinegar
- On sheet of wax paper, combine flour, pepper and salt.
- Dredge liver in flour mixture.
- In large non-stick skillet over medium heat, cook bacon until crisp.
- Remove to paper towel to drain; crumble when cool.
- To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
- Remove to serving platter, keep warm.
- Add onions to skillet, cook until soft, about 3 minutes.
- Stir in raisins, brandy and cider vinegar, cook one minute.
- Add crumbled bacon, pour over liver.
- Serve Hot!
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.
This was so much better than the old stand by of just plain liver and onions. We had no bacon, so I just used olive oil to cook the liver in and it turned out fantastic!