Recipes Ingredients Meat & Poultry Beef Recipes Calves' Liver with Bacon and Capers 3.8 (12) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 20, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 The bacon and capers in the cream sauce break up the richness of the calves liver. Ingredients 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 Directions 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. 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. 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. Rate it Print