Calves' Liver with Bacon and Capers


The bacon and capers in the cream sauce break up the richness of the calves liver.


  • 24 ounces calves liver, sliced on an angle and halved

  • 3 cups milk

  • 4 ounces cut into 1-by-¼-inch pieces slab bacon

  • 1 quartered and thinly sliced medium onion

  • 2 tablespoons capers

  • 2 teaspoons sage

  • Coarse salt

  • Freshly ground pepper

  • 2 tablespoons white wine

  • ½ cup veal stock or Homemade Chicken Stock, or canned low-sodium chicken broth skimmed of fat

  • ¼ cup heavy cream

  • 2 cups all- purpose flour, for dredging

  • 1 tablespoon olive oil

  • 1 tablespoon chopped parsley


  1. In a large baking dish, add liver and milk. Let liver soak, covered in the refrigerator, for at least 2 hours and no more than 24 hours.

  2. In a large cast-iron skillet, sauté bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine.

  3. Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium rare. Serve liver topped with cream sauce and sprinkled with parsley.

Related Articles