Ready in 1h
Try this Calves Liver with Bacon recipe, or contribute your own.
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 -
AuntieBetty 5y agoA beautiful flavour - a real surprise. But I would increase the liquids to have more of a gravy.
Therushen 6y agoThis 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.