Calves Liver with Bacon

Ready in 1 hour
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Calves Liver with Bacon"

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Try this Calves Liver with Bacon recipe, or contribute your own. "Chicken" and "Stewart" are two tags used to describe Calves Liver with Bacon.

"This is a fantastic recipe except it has changed since I last made it . You MUST add a little white whine or cider vinegar to the sauce. Trust me it transforms it. I don't know why the vinegar was taken off The recipe since I last made it but it isn't nearly as good without as I discovered this evening. "

- Therushen

Ingredients

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1 tb olive oil
1/2 c Veal stock; or chicken stock
3 c milk
1 4-oz sla bacon
Freshly-ground black pepper
1 tb Chopped parsley
Coarse salt
2 c All-purpose flour
2 ts Sage
2 tb White wine
1 md Onion; quartered, sliced
2 tb Capers
24 oz Calves liver
1/4 c Heavy cream

Original recipe makes 6

Servings  

Preparation

Slice liver on an angle and halve. In a large baking dish, soak liver in milk, covered, in the refrigerator for at least 2 hours but no more than 24 hours. Cut bacon into 1- by 1/4-inch pieces. In a large cast-iron skillet, saute bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine. Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium-rare. Serve liver topped with cream sauce. Sprinkle with parsley. Serves 6. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 401 Calories (kcal); 20g Total Fat; (45% calories from fat); 15g Protein; 40g Carbohydrate; 46mg Cholesterol; 393mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Michael Romano Converted by MM_Buster v2.0n.

Calories Per Serving: 281 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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A beautiful flavour - a real surprise. But I would increase the liquids to have more of a gravy.
AuntieBetty 4 years ago
This is a fantastic recipe except it has changed since I last made it . You MUST add a little white whine or cider vinegar to the sauce. Trust me it transforms it. I don't know why the vinegar was taken off The recipe since I last made it but it isn't nearly as good without as I discovered this evening.
Therushen 4 years ago
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