Best 8 Calfs Liver With Shallot And Wine Pan Sauce Recipes

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Calf's liver is a delicious and nutritious organ meat that can be cooked in a variety of ways. One classic preparation is to pan fry the liver with shallots and wine, creating a rich and flavorful sauce. The key to cooking calf's liver is to cook it quickly over high heat, so that it remains tender and juicy. This recipe will walk you through the steps of making this delicious dish, from the initial preparation of the liver to the final plating and serving.

Here are our top 8 tried and tested recipes!

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY



Calf's Liver with Bacon, Caramelized Onions and Sherry image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon Essence, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large glass baking dish, add liver and milk and let soak for 20 minutes.
  • In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
  • Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
  • Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
  • Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CALF'S LIVER WITH SHALLOTS AND WINE-VINEGAR SAUCE



Calf's Liver With Shallots and Wine-Vinegar Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 slices calf's liver, about 1 1/2 pounds
Salt and freshly ground pepper to taste
4 tablespoons flour
2 tablespoons vegetable oil
4 tablespoons butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
1 tablespoon red-wine vinegar
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle liver with salt and pepper. Dredge slices thoroughly on both sides with flour. Shake off excess.
  • Heat oil in a large nonstick skillet over high heat. Add liver slices. Cook about 1 minute or until nicely browned. Turn slices and cook about a minute longer for rare. Cook longer for medium-rare and well done.
  • Remove liver from skillet and keep warm. Pour off fat from skillet and add butter. Add shallots and garlic. Cook over high heat, stirring until butter is hazelnut brown. Quickly add vinegar and bring to a boil. Pour sauce over liver. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 9 grams, Sodium 275 milligrams, Sugar 1 gram, TransFat 1 gram

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE



Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
6 tablespoons minced shallots
1/2 teaspoon salt
3/4 cup red wine vinegar
3/4 cup brown veal stock or chicken stock
1/4 cup stoneground mustard
6 (8 ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
Sauteed Onions, recipe follows
6 tablespoons (3/4 stick) unsalted butter
3 small onions, thinly sliced across width
1/2 teaspoon salt

Steps:

  • Fry bacon until crisp. Drain on paper towels and reserve.
  • Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
  • Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
  • Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
  • Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

CALF'S LIVER WITH PORT WINE SAUCE



Calf's Liver with Port Wine Sauce image

Provided by Christine Swanson

Categories     Beef     Sauté     Quick & Easy     Bacon     Port     Fall     Bon Appétit

Yield Serves 2

Number Of Ingredients 10

4 bacon slices
1/3 cup all purpose flour
1 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon ground dried thyme
12 ounces sliced calf's liver
1 small onion, chopped
1/4 cup canned beef broth
1/4 cup Port wine
2 tablespoons red wine vinegar

Steps:

  • Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat from pan. Crumble bacon.
  • Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn to coat; shake off excess. Heat fat in skillet over medium-high heat. Add liver and cook until tender and brown on both sides, about 5 minutes. Transfer liver to plate; cover with foil and keep warm. Add onion to skillet and sauté until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve.

SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE



Sauteed Calf's Liver With Mustard-Shallot Sauce image

Make and share this Sauteed Calf's Liver With Mustard-Shallot Sauce recipe from Food.com.

Provided by Irmgard

Categories     Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs calf liver, sliced 1/2-inch thick
sea salt
black pepper
1 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 shallots, finely chopped
2 tablespoons red wine vinegar
1/4 cup dry white wine
1/4 cup beef stock
1/2 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons flat leaf parsley, finely chopped
1 tablespoon tarragon leaf, finely chopped

Steps:

  • Rinse the liver; pat dry with paper towels.
  • Season both sides with salt and pepper.
  • Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
  • Heat the oil in a large skillet over high heat.
  • When the oil is hot, lay the liver slices in the pan.
  • Sear 3 to 4 minutes; carefully turn.
  • Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
  • In the same skillet over medium heat, melt the butter.
  • Add the shallots; cook, stirring, 3 minutes.
  • Add the vinegar; cook until almost evaporated, 2 minutes.
  • Add the wine; cook, stirring, 3 minutes.
  • Add the stock; cook until almost evaporated, 4 minutes.
  • Stir in the cream and simmer until reduced by half, about 6 minutes.
  • Stir in the mustard, parsley and tarragon.
  • Season to taste with salt and pepper.
  • Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.

CALF'S LIVER WITH PANCETTA AND MARSALA



Calf's Liver With Pancetta And Marsala image

Provided by Nigella Lawson

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 5

1 ounce (about 6 slices) thinly sliced pancetta, or 4 slices bacon
1 tablespoon butter
8 ounces calf's liver, in 4 large, thin slices
1/4 cup Marsala
1/4 cup chopped parsley

Steps:

  • Place a large skillet over medium heat, and add pancetta. Cook (with no additional oil) until crispy on both sides. Transfer to a plate and cover with foil to keep warm.
  • Return skillet to medium heat and add butter. When it foams, add slices of liver and cook for about 2 minutes a side, or to taste. Add liver to plate of pancetta and cover to keep warm.
  • Return skillet to medium heat, and add Marsala, stirring with a wooden spoon to deglaze the pan. When it bubbles and becomes syrupy, turn off the heat. Arrange liver on a large plate, and pour the Marsala sauce over it. Crumble pancetta on top, and garnish with chopped parsley. Serve immediately.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 17 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 187 milligrams, Sugar 0 grams, TransFat 0 grams

CALF'S LIVER WITH RED WINE SAUCE



Calf's Liver with Red Wine Sauce image

This is a very tasty way to do liver. Also a very easy recipe to make. The marinating time of 30 minutes is not included.

Provided by evelynathens

Categories     Beef Organ Meats

Time 14m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup dry red wine
1 1/2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dried sage, crumbled
10 ounces liver, in 2 ¼ inch thick slices
2 slices bacon, chopped
1 tablespoon finely chopped parsley

Steps:

  • In a shallow baking dish, combine well the wine, vinegar, garlic, sage and season to taste.
  • Add liver, turning to coat.
  • Let marinate at room temperature for 30 minutes.
  • In a large skillet, cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towel to drain.
  • Drain liver from marinade and reserve marinade.
  • Pat liver dry.
  • Heat bacon fat over moderately-high heat until hot but not smoking.
  • Add liver and saute, turning once, for 2 minutes, or until it is brown outside and still pink within.
  • Transfer to a heated platter.
  • Add marinade to skillet and boil over high heat, scraping up brown bits, until it is reduced by half.
  • Strain pan juices through a fine sieve over the liver and sprinkle bacon and parsley over.
  • In my home, we always had broccoli when we had liver (this cause me much grief as a child, but I grew to love it.) Oven-roasted broccoli and asparagus would be great here.

Nutrition Facts : Calories 286.4, Fat 8.8, SaturatedFat 3, Cholesterol 395.2, Sodium 169.3, Carbohydrate 8.5, Fiber 0.3, Sugar 0.4, Protein 30.1

CALF'S LIVER WITH SHALLOT AND WINE PAN SAUCE



Calf's Liver with Shallot and Wine Pan Sauce image

I can't resist a piece of calf's liver when I see it-all too infrequently-in the meat counter. It's even better if you get it from a considerate butcher who will cut an even-sized 1/4-inch slice and spare you the finicky job of removing the outside membrane. Liver in a winey sauce is particularly good on a cold winter night; somehow I always feel my red corpuscles are strengthened by its rich meatiness. I like it with some potatoes alongside. If you have a couple of cooked potatoes, you can brown them in a little butter while the liver cooks, or if you don't have them on hand, try grating a medium raw potato through the coarse holes of a grinder and make a quick potato pancake.

Number Of Ingredients 8

A generous sprinkling of all-purpose flour
Salt
1 tablespoon butter
A slice of liver, 1/4-inch thick
1 fat shallot, finely chopped
2 good splashes of red wine
Freshly ground pepper
A scattering of chopped parsley leaves

Steps:

  • Sprinkle the flour and a pinch of salt on a piece of wax paper. Dredge the liver, cut into two pieces if it is large, in the flour. Heat 1 teaspoon of the butter in a small heavy skillet over moderately high heat. When it starts to sizzle, drop the liver into the pan. Sauté quickly, still over quite high heat, for about 1 minute on each side, then remove to a plate. Clean out the burned butter left in the pan, let the pan cool a little, and melt the remaining butter over moderate heat. Toss in the shallot. Cook, stirring, until it softens, and splash a little wine into the pan. Let it reduce quickly and then add another splash and return the liver to the pan. Cook to warm through. Check to see if the liver is done to your liking by cutting into a piece; I like it still rosy. Salt and pepper the liver lightly, remove to a warm plate, spooning the shallot and pan sauce over it, and sprinkle parsley on top.
  • I find the usual supermarket-packaged piece of liver too big for me so I set aside a piece, about 2 ounces, to make an unusual and delicious pasta (see page 182).

Tips:

  • Use high-quality liver: Look for liver that is a deep, rich red color and has a smooth, even texture.
  • Soak the liver in milk: This will help to remove any bitterness from the liver.
  • Cook the liver over medium-high heat: This will help to prevent the liver from becoming tough.
  • Don't overcook the liver: Liver should be cooked until it is just pink in the center.
  • Serve the liver immediately: Liver is best served fresh out of the pan.

Conclusion:

Calf's liver with shallot and wine pan sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The liver is tender and flavorful, and the sauce is rich and flavorful. This dish is sure to impress your guests.

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