Calfs Liver With Shallot And Wine Pan 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.

SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE

Steps:

• Rinse the liver; pat dry with paper towels.
• Season both sides with salt and pepper.
• Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
• Heat the oil in a large skillet over high heat.
• When the oil is hot, lay the liver slices in the pan.
• Sear 3 to 4 minutes; carefully turn.
• Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
• In the same skillet over medium heat, melt the butter.
• Add the shallots; cook, stirring, 3 minutes.
• Add the vinegar; cook until almost evaporated, 2 minutes.
• Add the wine; cook, stirring, 3 minutes.
• Add the stock; cook until almost evaporated, 4 minutes.
• Stir in the cream and simmer until reduced by half, about 6 minutes.
• Stir in the mustard, parsley and tarragon.
• Season to taste with salt and pepper.
• Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.

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.