Rating: 3.73 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Living Television, Episode 5303

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (2)

11 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/10/2018
I love this recipe and I don’t make any adjustments.
Rating: Unrated
04/28/2008
from tv show 10 yrs ago. the best beef liver, bacon, onion with pan gravy to comfort my craving ecclectic tastes