CALF'S LIVER WITH SHALLOTS AND WINE-VINEGAR SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 9 grams, Sodium 275 milligrams, Sugar 1 gram, TransFat 1 gram
BEEF LIVER AND ONIONS WITH WHITE WINE
Make and share this Beef Liver and Onions With White Wine recipe from Food.com.
Provided by Gay Gilmore
Categories Beef Organ Meats
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, salt and pepper in bag.
- Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
- Set aside.
- Heat skillet with 2-3 tablespoons of butter and a dash of oil.
- Saute the onions on medium heat until tender and glossy.
- Transfer to side dish and sprinkle with sage, salt and pepper.
- Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
- Add liver and sear 5 minutes until brown.
- Inside meat should be slightly pink.
- Return onions to pan til heated.
- Remove liver and onions from pan and plate.
- Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
- Pour over liver and onions, sprinkle with parsley and serve.
PANFRIED CHICKEN LIVER IN WHITE WINE
This is a tasty way to serve chicken livers, which are delicious and inexpensive. Serve with saffron butter rice.
Provided by becy959
Categories Poultry
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Soak the chicken livers for 45 minutes then drain and dry.
- Saute the onion in the butter and olive oil til soft.
- Add garlic.
- Add bacon and fry til bacon is cooked.
- Add mushrooms and fry til soft.
- Chop the chicken livers in half.
- Add chicken livers to pan and brown.
- Add white wine and bring to boil.
- Reduce to simmer and simmer for five minutes.
- Add chicken stock.
- Cover and cook for approximately ten to fifteen minutes until reduced and chicken livers are cooked through.
- Add fresh herbs and stir through.
- Add salt and pepper to taste.
Nutrition Facts : Calories 666.5, Fat 50.9, SaturatedFat 17.2, Cholesterol 579.9, Sodium 762.2, Carbohydrate 10, Fiber 1.2, Sugar 3.7, Protein 35.9
LIVER WITH SAGE
Make and share this Liver With Sage recipe from Food.com.
Provided by English_Rose
Categories Lamb/Sheep
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel any membrane from the liver and trim out any tough ventricles.
- Using a sharp knife, finely slice the liver about 1/2in thick, or even thinner if you prefer.
- Mix the flour with the salt, pepper and sage. Dip the liver slices into the seasoned flour and shake off the excess.
- Heat the oil in a large, heavy frying pan over a high heat and, when very hot, add the liver slices.
- Cook for a minute or two on each side, depending on the thickness and how you like your liver.
- Transfer to four warmed plates and serve with creamy mash potato.
CALF'S LIVER WITH RED WINE SAUCE
This is a very tasty way to do liver. Also a very easy recipe to make. The marinating time of 30 minutes is not included.
Provided by evelynathens
Categories Beef Organ Meats
Time 14m
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 286.4, Fat 8.8, SaturatedFat 3, Cholesterol 395.2, Sodium 169.3, Carbohydrate 8.5, Fiber 0.3, Sugar 0.4, Protein 30.1
LIVER WITH GARLIC, SAGE, AND WHITE WINE
Steps:
- Put half the oil and butter in a large skillet, preferably nonstick, over medium-high heat. When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet. Sprinkle with salt and pepper and brown quickly on both sides, for a total of 4 or 5 minutes; the meat should be rare when you're done. Transfer to a warm plate and turn the heat to medium.
- Add the remaining oil and butter to the skillet along with the garlic. Cook, stirring occasionally, until the garlic begins to color, a minute or two. Add the wine and the sage and cook, stirring, until all the elements are incorporated and the wine has been reduced by half. Add the lemon juice, then taste and adjust the seasoning. Pour the sauce over the meat, garnish, and serve.
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Cuisine MediterraneanTotal Time 1 hrCategory Main CourseCalories 677 per serving
- Then pat the liver dry with kitchen paper. Pour a splash of olive oil in a non-stick pan and place it over high heat until hot. Then add the liver.
- Bake the liver for another 3 minutes. Cooking time depends on how you want the liver to be on the inside. I like mine quite pink. Once seared on both sides, place it on a plate and cover with tinfoil. Put it aside until needed later. Add extra olive oil to the pan (don’t wipe it clean) and turn the heat to medium. Add the sliced garlic and black peppercorns to the pan.
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