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Add a photoServings: 6
Ingredients
- 24 ounce calves liver
- 3 c. lowfat milk
- 1 x 4 ounces slab bacon
- 1 med onion quartered, sliced
- 2 Tbsp. capers
- 2 tsp sage Coarse salt Freshly-grnd black pepper
- 2 Tbsp. white wine
- 1/2 c. veal or possibly chicken stock
- 2 c. all-purpose flour
- 1/4 c. heavy cream
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. minced parsley
Directions
- Slice liver on an angle and halve. In a large baking dish, soak liver in lowfat milk, covered, in the refrigerator for at least 2 hrs but no more than 24 hrs.
- Cut bacon into 1- by 1/4-inch pcs. In a large cast-iron skillet, saute/fry bacon over medium-high heat till fat is rendered, about 5 min. Remove bacon from skillet.
- Drain off almost all the fat, and place skillet over medium heat. Add in onion, and cook till caramelized, about 6 min. Add in bacon back to skillet with capers, sage, salt, and pepper.
- Deglaze with wine, and cook for 2 min, loosening any brown bits from the bottom of the pan with a spoon. Add in stock, and cook till heated through. Pour in cream, and stir to combine.
- Remove liver from lowfat milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat extra virgin olive oil over medium heat. Cook liver for 3 min on each side for medium-rare. Serve liver topped with cream sauce. Sprinkle with parsley.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 267 | |
| Calories from Fat 54 | 20% |
| Total Fat 6.14g | 8% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 154mg | 6% |
| Potassium 309mg | 9% |
| Total Carbs 40.02g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.22g | 5% |
| Protein 11.4g | 18% |
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