Orange and allspice makes this liver succulent and full of taste. Serve with garlic mashed potatoes and green peas.
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- 1Working over a large plate or bowl to catch the juice, remove the peel and pith from 2 of the oranges with a sharp knife, cutting down to the pulp in one operation.
- 2Cut out each section from between the membrane and set aside.
- 3Reserve the juice and add it to the juice of the third orange.
- 4Strain and set aside Heat a large cast iron frying pan,dry, over a medium low heat for a few moments Add 3 oz butter and as soon as it starts to foam add the slices of liver, reduce the heat to minimum and cook very gently for no more than 2 minutes on each side, do not overcook, it must remain soft with no outer crust, and pink inside.
- 5Liver continues cooking by its own heat when removed from the pan.
- 6Arrange on a heated serving dish and keep hot covered with a plate.
- 7Increase the heat to medium, deglaze the pan with the orange juice, incorporating the meat residue by scraping it up with a fork, season with salt and allspice, allow to bubble, then add the orange sections.
- 8Tip the pan back and forth allowing the hot juice to flow over the fruit, do this quickly.
- 9Remove the sections with a fork and place them around the meat.
- 10Remove the pan from the heat, whisk in the remaining 1 oz of butter, cut into small pieces and pour over the liver.
- 11Serve right away with small new potatoes, parselied and buttered or with garlic mashed potatoes and green peas.
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Nutritional Facts for Calves' Liver in Fresh Orange Juice
Serving Size: 1 (110 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 178.7
- Calories from Fat 138
- Total Fat 15.4 g
- Saturated Fat 9.7 g
- Cholesterol 40.6 mg
- Sodium 108.8 mg
- Total Carbohydrate 10.8 g
- Dietary Fiber 2.2 g
- Sugars 8.6 g
- Protein 1.0 g
The following items or measurements are not included: