Calfs Liver With Shallots And Wine Vinegar Sauce Recipes

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CALF'S LIVER WITH CAPERS



Calf's Liver With Capers image

Provided by Pierre Franey

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 10

4 thin slices calf's liver, about 1 1/2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
3 tablespoons flour
2 tablespoons corn, peanut or vegetable oil
3 tablespoons butter
1/4 cup drained capers
2/3 cup peeled, seeded, diced plum tomatoes
1 tablespoon red-wine vinegar
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the liver slices with salt and pepper, and dredge the slices in flour. Shake off the excess.
  • Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Add the slices and cook about 1 1/2 minutes on one side. Turn them over and cook about 1 1/2 minutes on the other side.
  • Transfer the slices to a warm platter and wipe the skillet.
  • Heat the butter until it starts to brown slightly. Add the capers and cook about 1 minute over relatively high heat. Add the tomatoes and cook about 30 seconds. Add the vinegar and stir. Pour the sauce over the liver and sprinkle with parsley.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams

SAUTEED CALF'S LIVER



Sauteed Calf's Liver image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 pound calf's liver, cut into 1/2 inch thick pieces
1 1/2 cups whole milk
4 tablespoons unsalted butter
2 medium onions, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 tablespoons sunflower or other neutral-tasting oil, plus more as needed
4 fresh sage sprigs, thinly sliced

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.

SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE



Sauteed Calf's Liver With Mustard-Shallot Sauce image

Make and share this Sauteed Calf's Liver With Mustard-Shallot Sauce recipe from Food.com.

Provided by Irmgard

Categories     Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs calf liver, sliced 1/2-inch thick
sea salt
black pepper
1 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 shallots, finely chopped
2 tablespoons red wine vinegar
1/4 cup dry white wine
1/4 cup beef stock
1/2 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons flat leaf parsley, finely chopped
1 tablespoon tarragon leaf, finely chopped

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.

CALF'S LIVER WITH SHALLOTS AND WINE-VINEGAR SAUCE



Calf's Liver With Shallots and Wine-Vinegar Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 slices calf's liver, about 1 1/2 pounds
Salt and freshly ground pepper to taste
4 tablespoons flour
2 tablespoons vegetable oil
4 tablespoons butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
1 tablespoon red-wine vinegar
2 tablespoons finely chopped parsley

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

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE



Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
6 tablespoons minced shallots
1/2 teaspoon salt
3/4 cup red wine vinegar
3/4 cup brown veal stock or chicken stock
1/4 cup stoneground mustard
6 (8 ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
Sauteed Onions, recipe follows
6 tablespoons (3/4 stick) unsalted butter
3 small onions, thinly sliced across width
1/2 teaspoon salt

Steps:

  • Fry bacon until crisp. Drain on paper towels and reserve.
  • Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
  • Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
  • Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
  • Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

SAUTEED CALF'S LIVER WITH FIG-CHINESE VINEGAR SYRUP



Sauteed Calf's Liver with Fig-Chinese Vinegar Syrup image

Provided by Ming Tsai

Categories     main-dish

Time 50m

Number Of Ingredients 7

4 each calf's liver
3 tablespoons clarified butter
3 minced shallots
4 black mission figs, cut into1/4 inch disks
1/2 cup Chinese vinegar
1/2 cup balsamic vinegar
Salt and coarse ground green peppercorn to taste

Steps:

  • Pre-heat hot a large, thick skillet. Season the liver with salt and green peppercorn. Add 1 1/2 tablespoons of butter and sear the liver until brown on both sides, about 8-10 minutes. I prefer my liver medium. Place livers on warm plates. Place skillet back on the heat, add shallots and brown, about 3-5 minutes. Season with salt and black pepper. Add figs and sautee for 1 minute. Deglaze with the vinegars and reduce by 50%. Whisk in butter and check for seasoning. Reserve in a water bath.

CALF'S LIVER WITH PORT WINE SAUCE



Calf's Liver with Port Wine Sauce image

Provided by Christine Swanson

Categories     Beef     Sauté     Quick & Easy     Bacon     Port     Fall     Bon Appétit

Yield Serves 2

Number Of Ingredients 10

4 bacon slices
1/3 cup all purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon ground dried thyme
12 ounces sliced calf's liver
1 small onion, chopped
1/4 cup canned beef broth
1/4 cup Port wine
2 tablespoons red wine vinegar

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 RED WINE SAUCE



Calf's Liver with Red Wine Sauce image

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

1/2 cup dry red wine
1 1/2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dried sage, crumbled
10 ounces liver, in 2 ¼ inch thick slices
2 slices bacon, chopped
1 tablespoon finely chopped parsley

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

SAUTEED CALF'S LIVER WITH RED WINE VINEGAR



Sauteed Calf's Liver with Red Wine Vinegar image

Categories     Sauté     Quick & Easy     Vinegar     Meat     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

12 ounces calf's liver, cut into 1/4-inch-thick slices calf's liver
All purpose flour
1 1/2 tablespoons butter
1 large garlic clove, minced
1/4 cup canned beef broth
1 1/2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley

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.

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