Calf's Liver with Red Wine Sauce

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 14mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a shallow baking dish, combine well the wine, vinegar, garlic, sage and season to taste.
  • Add liver, turning to coat.
  • Let marinate at room temperature for 30 minutes.
  • In a large skillet, cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towel to drain.
  • Drain liver from marinade and reserve marinade.
  • Pat liver dry.
  • Heat bacon fat over moderately-high heat until hot but not smoking.
  • Add liver and saute, turning once, for 2 minutes, or until it is brown outside and still pink within.
  • Transfer to a heated platter.
  • Add marinade to skillet and boil over high heat, scraping up brown bits, until it is reduced by half.
  • Strain pan juices through a fine sieve over the liver and sprinkle bacon and parsley over.
  • In my home, we always had broccoli when we had liver (this cause me much grief as a child, but I grew to love it.) Oven-roasted broccoli and asparagus would be great here.
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