pan-seared calves liver

I missed it!  a few weeks ago Chef Jeremy put a liver dish on the Plats du Jour and I had every intention of trying out his version of one of my all time favorite entrees!
Oh well, I guess I could fall back on this liver recipe — should do the trick for my craving.

liver 2

Pan-Seared Calves Liver with Cipollini Onions and Sherry Sauce
Serves 6

5 tablespoons blended oil
¼ pound pancetta, chopped
3 tablespoons minced shallots
18 cipollini onions, blanched and peeled
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
¼ cup sherry, amontillado or manzanilla
2 cups veal stock
3 tablespoons unsalted butter
salt & pepper

1 cup flour
1 tablespoon salt
1 teaspoon fresh ground pepper
3 pounds calf’s liver, portioned into 6 thin pieces

Preheat the oven to 400’.

Heat 3 tablespoons of the oil in a large ovenproof sauté pan and cook the pancetta over medium heat until the fat is rendered. Add the shallots, onions and garlic and cook until translucent; add the thyme. Deglaze the pan with the sherry and cook until the pan is dry. Add the veal stock and reduce by half. Add the butter to the reduced stock and season with salt & pepper. Set the sauce aside and keep warm.

In a dish, combine flour, salt, and pepper and blend well. Heat the remaining 2 tablespoons of oil in a large sauté pan. Be sure the pan is coated with oil. Dredge the liver in the flour mixture and shake off the excess flour and shake off any excess flout. Place the pieces of liver in the pan, (do not crowd the pan) and brown on both sides, 3 minutes per side. Repeat until all liver is browned, adding an additional tablespoon of oil if needed. Place the browned liver on a baking sheet and bake for 2 – 3 minutes.

Serve the liver on a large platter, smothered with sauce.

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