Liver With Sage Recipes

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CALF'S LIVER WITH SAGE



Calf's Liver With Sage image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 slices calf's liver, about 1 1/4 pounds
1/4 cup instant flour for dredging
1 tablespoon olive oil
3/4 cup finely chopped onions
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
2 tablespoons butter
2 tablespoons finely chopped fresh sage or 1 tablespoon dried
2 tablespoons Cognac
2 tablespoons chopped parsley

Steps:

  • Remove any tough arteries from the liver. Slice it into very fine julienne strips. Dredge lightly in the flour, shaking off the excess.
  • Heat the olive oil in a small nonstick skillet and add the onions. Toss and stir. Add salt and pepper. Cover and cook 10 minutes over medium heat without browning. The onions should be quite soft.
  • Heat the vegetable oil in a nonstick skillet large enough to hold the liver pieces in one layer. Add the liver, sprinkle with salt and pepper and cook over high heat 2 to 3 minutes, shaking the skillet and tossing the strips so they cook on all sides. Drain the liver in a colander.
  • Heat the butter in the same skillet and, when it is bubbling and hot, add the liver and onions. Sprinkle with sage and cook, stirring, over high heat for 2 to 3 minutes. Sprinkle with Cognac and ignite it. Sprinkle with parsley and serve immediately over Parmesan cheese bread (see recipe).

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 323 milligrams, Sugar 1 gram, TransFat 0 grams

LIVER WITH GARLIC, SAGE, AND WHITE WINE



Liver with Garlic, Sage, and White Wine image

Categories     Sauce     Wine     Garlic     Side     Sage

Yield makes 4 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 tablespoons butter or more oil
4 slices calf liver, each at least 1/2 inch thick, about 1 1/2 pounds total
Flour for dredging
Salt and black pepper to taste
2 teaspoons minced garlic
1/2 cup dry white wine
10 or 15 sage leaves, preferably fresh
Juice of 1 lemon
Chopped fresh parsley leaves for garnish

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.

CHICKEN LIVERS WITH ONIONS AND SAGE



Chicken Livers With Onions and Sage image

Provided by Pierre Franey

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons butter
1 cup finely sliced onions
2 whole cloves
Salt and freshly ground pepper to taste
1 pound chicken livers
3/4 cup flour
4 tablespoons vegetable oil
2 teaspoons ground sage or, if possible, 2 tablespoons finely chopped fresh sage
2 tablespoons red-wine vinegar
3 tablespoons finely chopped parsley

Steps:

  • Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.
  • Pick over the chicken livers and remove any tough veins. Quarter the livers.
  • Put the livers in a bowl and sprinkle with salt and pepper. Add the flour and stir to coat well.
  • Remove the livers to a baking sheet, separating them.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. Add half of the livers one at a time. Cook, turning the livers as they brown. One batch of livers takes about 4 to 5 minutes to cook. Drain the livers. Wipe out the skillet, and add the remaining 2 tablespoons oil. Cook the remaining livers the same way, then drain.
  • Using the same skillet, heat the remaining 2 tablespoons of butter over high heat. Add the livers, cooked onions, sage, salt and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar, stir and blend well for about 2 minutes. Sprinkle with parsley, and serve immediately.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 29 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 471 milligrams, Sugar 1 gram, TransFat 1 gram

LIVER WITH ONIONS & SAGE



Liver with Onions & Sage image

Make and share this Liver with Onions & Sage recipe from Food.com.

Provided by _Pixie_

Categories     Beef Organ Meats

Time 12m

Yield 3 serving(s)

Number Of Ingredients 8

1/2 lb calf liver, sliced from 1/4 to 1/2-inch thick or 1/2 lb beef liver (Liver should be sliced from 1/4 to 1/2-inch thick.)
2 medium onions, sliced
2 tablespoons vegetable oil
1/4 teaspoon pepper
1/4 teaspoon sage, Ground
2 teaspoons soy sauce (importedif avail)
1 tablespoon lemon juice
parsley, Chopped

Steps:

  • Cut liver into serving pieces.
  • Mix onions, oil, pepper and sage in 1-qt casserole.
  • Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes.
  • Brush liver with soy sauce.
  • Arrange with thickest pieces to outsied in 9- inch pie plate.
  • Spoon onions evenly over liver.
  • Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn.
  • Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook).
  • Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving.

Nutrition Facts : Calories 113.7, Fat 9.2, SaturatedFat 1.2, Sodium 226.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.3, Protein 1.3

LIVER WITH SAGE



Liver With Sage image

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

1 lb lambs liver
4 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
6 -8 sage leaves, finely chopped
2 tablespoons peanut oil

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.

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