Ingredients
- 400g calves liver slices
- Flour seasoned with salt and pepper
- 1 small/medium onion, finely diced
- butter for frying
- 100 ml port
- 100 ml beef stock
- 8-10 sage leaves
- salt and pepper
Method
- If you can, Soak the livers in milk for a few hours before cooking. This will stop any contamination (by bile or blood) altering the flavour.
- Pat the livers dry with kitchen towel and dust with seasoned flour.
- Heat the butter in a saucepan. When the pan is quite hot, add the liver slices and cook for 2-4 minutes per side, depending on how you like them done.
- Remove the livers from the pan with a slotted spoon and keep warm.
- Add the onion to the pan and turn the heat down. Add more butter if necessary and sautee the onion until it is soft.
- Deglaze the pan with the stock and port and bring to a gentle simmer.
- When the mixture has reduced by about 2/3, stir in the sage leaves then season to taste.
- Serve the liver with the sauce poured over with some mashed potato and a green vegetable.
Ingredients
- 400g calves liver slices
- Flour seasoned with salt and pepper
- 1 small/medium onion, finely diced
- butter for frying
- 100 ml port
- 100 ml beef stock
- 8-10 sage leaves
- salt and pepper
Method
- If you can, Soak the livers in milk for a few hours before cooking. This will stop any contamination (by bile or blood) altering the flavour.
- Pat the livers dry with kitchen towel and dust with seasoned flour.
- Heat the butter in a saucepan. When the pan is quite hot, add the liver slices and cook for 2-4 minutes per side, depending on how you like them done.
- Remove the livers from the pan with a slotted spoon and keep warm.
- Add the onion to the pan and turn the heat down. Add more butter if necessary and sautee the onion until it is soft.
- Deglaze the pan with the stock and port and bring to a gentle simmer.
- When the mixture has reduced by about 2/3, stir in the sage leaves then season to taste.
- Serve the liver with the sauce poured over with some mashed potato and a green vegetable.
