Calves Liver In Fresh Orange Juice Recipes

CALVES LIVER AND ONIONS

Steps:

• Cut liver in small serving size pieces.
• Salt and pepper pieces.
• In a 12 inch skillet heat vegetable oil.
• Make sure it is good and hot (I use medium high).
• Lightly roll pieces in flour.
• Saute in hot oil till brown on one side, turn and brown the other side.
• About 4 minutes per side.
• Remove from skillet and keep warm.
• Add onions to skillet and fry about 5 minutes till crisp tender.
• Put onions over liver and serve.

SAUTEED CALF'S LIVER

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 CALVES LIVER

Steps:

• fry bacon in frying pan until crisp, remove to paper towels.
• add onions, saute until brown, remove.
• lightly flour liver, salt& pepper to taste, saute 3 minutes per side, don't overcook.
• remove and deglaze pan w/balsamic vinegar, add all ingredients back to pan to blend flavors.

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

CALVES' LIVER IN FRESH ORANGE JUICE

Steps:

• Working over a large plate or bowl to catch the juice, remove the peel and pith from 2 of the oranges with a sharp knife, cutting down to the pulp in one operation.
• Cut out each section from between the membrane and set aside.
• Reserve the juice and add it to the juice of the third orange.
• Strain and set aside Heat a large cast iron frying pan,dry, over a medium low heat for a few moments Add 3 oz butter and as soon as it starts to foam add the slices of liver, reduce the heat to minimum and cook very gently for no more than 2 minutes on each side, do not overcook, it must remain soft with no outer crust, and pink inside.
• Liver continues cooking by its own heat when removed from the pan.
• Arrange on a heated serving dish and keep hot covered with a plate.
• Increase the heat to medium, deglaze the pan with the orange juice, incorporating the meat residue by scraping it up with a fork, season with salt and allspice, allow to bubble, then add the orange sections.
• Tip the pan back and forth allowing the hot juice to flow over the fruit, do this quickly.
• Remove the sections with a fork and place them around the meat.
• Remove the pan from the heat, whisk in the remaining 1 oz of butter, cut into small pieces and pour over the liver.
• Serve right away with small new potatoes, parselied and buttered or with garlic mashed potatoes and green peas.

CALF LIVER WITH HERBS - LEVERPOSTEJ MED KRYDDERIER

Steps:

• Heat 2½ tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides.
• Remove and place on an oven-proof platter.
• Grill hte bacon and place on top of the liver.
• Melt the rest of the butter in the skillet.
• Add the remaining ingredients.
• Let come to a boil.
• Pour over the liver and bacon.
• Place the platter in a preheated 300º oven for 20 minutes.
• Serve at once.

CALF'S LIVER WITH APPLES AND ONIONS

Steps:

• In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
• In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.

CRISP LEMON CALF LIVER

Steps:

• Cook bacon until crisp.
• Drain on paper towel.
• You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
• Crumble bacon.
• Combine flour, dill, salt& pepper in a paper bag.
• Add liver and coat well, shake off any excess flour.
• Fry liver in the "bacon" skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
• Remove liver but keep warm.
• Discard fat from skillet but do not scrape the pan.
• Over medium heat melt butter scraping in all the brown bits.
• Stir in lemon juice, parsley and crumbled bacon.
• Put liver back in the pan to ensure it is hot.
• Sprinkle with grated lemon and enjoy.