Calfs Liver With Red Wine Sauce Recipes

CALF'S LIVER WITH SHALLOT AND WINE PAN SAUCE

Steps:

• Sprinkle the flour and a pinch of salt on a piece of wax paper. Dredge the liver, cut into two pieces if it is large, in the flour. Heat 1 teaspoon of the butter in a small heavy skillet over moderately high heat. When it starts to sizzle, drop the liver into the pan. Sauté quickly, still over quite high heat, for about 1 minute on each side, then remove to a plate. Clean out the burned butter left in the pan, let the pan cool a little, and melt the remaining butter over moderate heat. Toss in the shallot. Cook, stirring, until it softens, and splash a little wine into the pan. Let it reduce quickly and then add another splash and return the liver to the pan. Cook to warm through. Check to see if the liver is done to your liking by cutting into a piece; I like it still rosy. Salt and pepper the liver lightly, remove to a warm plate, spooning the shallot and pan sauce over it, and sprinkle parsley on top.
• I find the usual supermarket-packaged piece of liver too big for me so I set aside a piece, about 2 ounces, to make an unusual and delicious pasta (see page 182).

SAUTEED CALF'S LIVER WITH RED WINE VINEGAR

Steps:

• Sprinkle liver with salt and pepper; dust with flour. Melt butter in heavy large skillet over medium-high heat. Add liver and sauté until crisp and golden, about 3 minutes per side for medium. Transfer liver to plates. Add garlic to skillet; stir 30 seconds. Add broth and vinegar and boil 1 minute, scraping up browned bits. Season sauce with salt and pepper. Spoon sauce over liver; sprinkle with parsley.

CALF'S LIVER WITH SHALLOTS AND WINE-VINEGAR SAUCE

Steps:

• Sprinkle liver with salt and pepper. Dredge slices thoroughly on both sides with flour. Shake off excess.
• Heat oil in a large nonstick skillet over high heat. Add liver slices. Cook about 1 minute or until nicely browned. Turn slices and cook about a minute longer for rare. Cook longer for medium-rare and well done.
• Remove liver from skillet and keep warm. Pour off fat from skillet and add butter. Add shallots and garlic. Cook over high heat, stirring until butter is hazelnut brown. Quickly add vinegar and bring to a boil. Pour sauce over liver. Sprinkle with parsley and serve.

CALF'S LIVER WITH RED WINE SAUCE

Steps:

• 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.

SAUTEED CALF'S LIVER

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.

CALF'S LIVER WITH BACON AND ONIONS

Steps:

• Soak liver in milk in a bowl 20 minutes.
• While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
• Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
• Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
• Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

SLICED CALF'S LIVER WITH GOLDEN ONIONS

Steps:

• Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
• Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
• Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
• Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

CALF'S LIVER WITH PANCETTA AND MARSALA

Steps:

• Place a large skillet over medium heat, and add pancetta. Cook (with no additional oil) until crispy on both sides. Transfer to a plate and cover with foil to keep warm.
• Return skillet to medium heat and add butter. When it foams, add slices of liver and cook for about 2 minutes a side, or to taste. Add liver to plate of pancetta and cover to keep warm.
• Return skillet to medium heat, and add Marsala, stirring with a wooden spoon to deglaze the pan. When it bubbles and becomes syrupy, turn off the heat. Arrange liver on a large plate, and pour the Marsala sauce over it. Crumble pancetta on top, and garnish with chopped parsley. Serve immediately.

SAUTEED CALF'S LIVER WITH ONIONS AND CAPERS

Steps:

• Heat 1 tablespoon of the olive oil in a nonstick skillet. Add the onions, salt and pepper. Cook over medium heat for about 4 minutes, stirring and tossing until lightly browned and tender. Drain and set aside.
• Blend the flour with salt and pepper and dredge the liver slices on all sides in the mixture. Shake off the excess.
• Heat the remaining 1 tablespoon of oil in a nonstick skillet large enough to hold the liver slices in one layer. Add the liver and cook over high heat on one side (2 minutes for thin slices; a minute longer for thicker slices). Turn the liver and cook 2 minutes more or according to taste. Transfer the liver to a heated platter.
• Add the butter to the skillet over medium-high heat. Add the capers and cook 1 minute, stirring. Add the cooked onions, stirring well with a wooden spatula. Add the vinegar and parsley. Blend well, swirling. Pour over the liver and serve immediately.

SAUTéED CALF'S LIVER WITH BACON AND RADICCHIO

Steps:

• In a large skillet, sauté bacon and onion until both are well browned and onions are tender, about 10 minutes. If pan starts to dry out, add a tablespoon of olive oil.
• Add radicchio and a large pinch of salt and pepper and continue to sauté until radicchio is very tender, about 5 minutes longer. Stir in the honey and vinegar, then transfer mixture to a serving platter and cover loosely with foil to keep warm.
• Wipe out skillet and add a tablespoon of oil. While it heats, season liver with salt and pepper. Add liver to pan, in batches if necessary, and sauté for about 2 minutes a side over high heat. (Add more oil to pan between batches if necessary.) Liver is done when it is golden on surface but still pink on inside. As pieces cook, transfer them to serving platter on top of radicchio mixture. Garnish with parsley and serve over polenta if desired.

CALF'S LIVER WITH PORT WINE SAUCE

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat from pan. Crumble bacon.
• Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn to coat; shake off excess. Heat fat in skillet over medium-high heat. Add liver and cook until tender and brown on both sides, about 5 minutes. Transfer liver to plate; cover with foil and keep warm. Add onion to skillet and sauté until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve.

CALF'S LIVER WITH CARAMELIZED APPLES

Steps:

• Sprinkle the liver with salt and pepper. Dredge the slices in flour and shake off excess. Set aside.
• Cut each apple into quarters. Cut away and discard the core and skin of each quarter. Cut quarters into thin slices. There should be about 5 cups.
• Heat one tablespoon of the butter in a skillet and add apple slices. Cook over relatively high heat, shaking skillet and stirring, about 5 minutes. Sprinkle with brown sugar and continue cooking, redistributing the apple pieces, about 5 minutes. When cooked, apples should be caramelized; very little liquid should be left in pan.
• Heat oil in a skillet large enough to hold the liver pieces in one layer.
• Add liver and cook over high heat about 1 1/2 minutes to each side or until nicely browned all over. Transfer pieces to hot serving dish and surround with apples.
• Add remaining 2 tablespoons butter and the shallots to the skillet in which the apples cooked. Cook briefly, stirring, and add vinegar. Bring to the boil and pour sauce over the liver. Sprinkle with parsley and serve.