Calfs Liver With Port Wine Sauce Recipes

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.

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.