liver
Veal Liver with Caramelized Onions
4 servings
Preparation: 20 minutes
Cooking: 20 minutes
Ingredients
1 1/4 lb Veal liver 625 g
salt and freshly ground pepper to taste
4 tablespoons flour
2 tablespoons butter
1 large red onion, finely chopped
1 teaspoon sugar
3 tablespoons extra-virgin olive oil
salt and freshly ground pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons red wine
1 teaspoon fresh parsley, chopped
1 teaspoon fresh sage, chopped
Directions
Cut the veal liver into strips of 2 cm (1 in).
Season with salt and pepper and sprinkle with flour.
Shake to remove any excess.
Melt the butter in a sauté pan and cook the onion with the sugar over low heat for 5 minutes or until just beginning to brown.
In the same pan, add the olive oil; increase heat to high, add the liver strips and sauté about 3 minutes for medium doneness (pink in centre).
Season to taste.
Deglaze with the balsamic vinegar, scraping up the bits of meat stuck to the pan. Add the red wine.
Remove from heat, add the parsley and sage. Serve with risotto or a green salad.
Note: The secret to the success of this dish is the onions. Caramelizing them lightly with sugar and then adding the balsamic vinegar creates the “sweet and sour” flavour characteristic of this dish.
Recipe Source milkfedveal.com
Tags: tablespoons red wine, 20 minutes, medium doneness
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Calf’s Liver with Peaches
(Foie de Veau aux Peches)
4 servings
Ingredients
4 slices of calf’s liver
3 tablespoons butter
2 large slices of smoked ham, cut into strips
3 shallots, thinly sliced
8 peach halves, in light syrup, drained
salt and pepper
Balsamic syrup
Chopped fresh parsley
Directions
Saute the ham and shallots in the butter until the shallots wilt.
Remove and set aside.
In the same pan, saute the liver for about 2-3 minutes per side.
Remove from pan to serving plates.
Put the shallots, ham and peaches back into the pan and saute until the peaches are heated through.
Garnish the liver plate with the shallots, ham, peaches, parsley and balsamic syrup.
Wine suggestion: A dark Rose
Recipe Source: cooking in sens
Tags: wine suggestion, salt and pepper, tbsp butter, recipe source, Foie De Veau, fresh parsley, de veauCalf Liver Venetian Style
Serves 4
Ingredients
1 lb calf’s liver, cut in 1/4-inch (6-mm) thick slices (450 g)
1 cup all-purpose flour (250 ml)
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil (divided) (45 ml)
2 tablespoons unsalted butter (30 ml)
1 Spanish onion, halved, sliced in 1/4 inch (6-mm) thick slices
1/4 cup (60 mL) balsamic vinegar
2 tablespoons finely chopped flat-leaf parsley (30 ml)
Directions
In a bowl, combine flour, salt and pepper.
Heat 2 tablespoons (30 mL) oil in a large, heavy frying pan over medium-high heat until hot but not smoking. Add butter; let it foam and subside.
Working in batches to avoid overcrowding the pan, dredge liver slices in the flour mixture and saute until browned, about 4 minutes.
Transfer liver to a warm plate and keep warm.
Add remaining oil to the pan and when hot, add onion and saute until golden and very soft, about 10 minutes. Add vinegar, salt and pepper.
Place liver on onions. Reduce heat; cook just until liver is hot, about 5 minutes.
Divide among 4 plates, sprinkle with parsley and serve.
– Molto Italiano: 327 Simple Italian Recipes To Cook At Home, by Mario Batali
Tags: mario batali veal scaloppini, warm plate, ground, tablespoons unsalted butter, extra virgin olive oil, Black pepper, veal scallopini recipe batalliVeal Liver Pate
The Veal Liver Pate is to be eaten cold.
Ingredients
1 lb of calf’s liver 454g
10 ozs of fat bacon 295g
2 tablespoons of chopped parsley
2 ozs of finely minced lean ham 60g
1 onion
2 eggs
salt & pepper,
Directions
Take 1 lb. (454g) of calf’s liver and 10 ozs (295g) of fat bacon.
Mince these first separately, and afterwards together, and season the mixture with pepper, salt, and pounded mace.
Add 2 tablespoonfuls of chopped parsley, 2 ozs (60g) of finely minced lean ham, and a moderate-sized onion that has been sliced and browned in fat.
Mix these ingredients thoroughly, and mix with them first the beaten yolks, and afterwards the well-whisked whites of 2 eggs.
Line a mould with thin slices of fat bacon, put in the minced ham, place slices of bacon on the top, and bake the pate very gradually in a gentle oven.
When it is done enough it can be easily pierced quite through with a skewer.
Let it get cold, turn it upon a dish, and garnish with parsley.
Carve it in slices.
Skewered Veal Liver and Bacon
Ingredients
12 oz Veal Liver, sliced 340g
8 slices of bacon, cut in half
1 apple, cored, cut in eighths
¼ cup butter, melted 60ml
1 teaspoon lemon juice 5ml
1 teaspoon chopped parsley 5ml
½ teaspoon Worcestershire sauce 2.5ml
Directions
Cut thawed liver slices into 2 inch pieces.
Wrap each piece with bacon.
Thread onto skewers alternately with apple wedges.
Combine remaining ingredients; brush on meat and apples.
Broil 4 inches from the heat for 4 minutes.
Turn and brush again.
Broil 3 minutes until bacon is crisp.
Serve rice pilaf.
Recipe Source (Selected Fancy Veal Recipes)
[print_link]
Tags: cup butter, worcestershire sauce, oz veal, liver, apple wedges, Canadian cuisine
Veal Liver with Red Wine
Serves 4-6
Ingredients
½ teaspoon salt 2.5ml
1 bay leaf, crumbled
1 teaspoon thyme 5ml
1¼ lb Veal Liver 625g (in one piece)
1½ cup dry red wine 375ml
freshly ground black pepper
1 tablespoon flour 15ml
2 tablespoons butter 30ml
1 onion, finely chopped
2 tablespoons sugar 30ml
Directions
Combine the salt, pepper, bay leaf, thyme and flour and rub into the Veal Liver.
Heat the butter and sauté the liver and onions over moderately high heat until Veal Liver is brown.
Add the wine and sugar.
Reduce heat.
Cover and simmer slowly for 1 hour.
Slice the liver and arrange on a warm serving dish.
Cook the liquid over high heat until reduced by half.
Strain and pour over the sliced liver.
Recipe Source (Dutch Valley Veal Favorite Recipes)
[print_link]
Tags: leaf thyme, sliced liver, teaspoon thyme, salt pepper
Veal Liver with Bacon and Onions
Serves 4
Ingredients
8 slices of bacon
4 thin Veal Liver Slices
½ teaspoon salt 2.5ml
1 large onion, finely chopped
freshly ground pepper
Directions
Fry bacon until crisp.
Drain on paper towels and keep warm.
Sauté the onion in the rendered bacon fat until golden.
Remove from the pan with a slotted spoon and keep warm.
Sprinkle the liver with salt and pepper.
In the same fat, brown the Liver 3-4 minutes on each side.
Transfer to a serving dish and cover with the bacon and onions.
Serve with: applesauce and mashed potatoes.
Recipe Source (Dutch Valley Veal – Favorite Recipes)
[print_link]
Tags: salt and pepper, ground, slotted spoon, Directions Fry baconFoie De Veau Sauté
Serves 6
Ingredients
6 Veal Liver Slices
to taste: salt and freshly ground pepper
flour
4 tablespoons butter 60ml
2 tablespoons vegetable oil 30ml
½ cup beef or chicken stock 125ml
1 tablespoon soft butter 15ml
2 tablespoons finely chopped fresh parsley 30ml
Directions
Season the Veal Liver Slices with salt and pepper.
Dip the slices in flour, then vigorously shake off all but a fine dusting.
In a heavy 12 inch (30cm) skillet or sauté pan, melt the butter with the oil over a high heat.
When the foam subsides, sauté the liver quickly for 2-3 minutes on each side, turning the slices with kitchen tongs.
Remove the liver to a heated platter and cover loosely to keep warm.
Working quickly, pour off almost all the fat from the skillet, leaving just enough to film the bottom.
Add beef or chicken stock and cook over high heat, stirring constantly and scraping in any brown bits that cling to the pan.
Continue to cook until the stock is syrupy and has been reduced to about ¼ cup.
Remove the pan from the heat and swirl in 1 tablespoon (15ml) of soft butter and a few drops of lemon juice.
Pour the sauce over the liver, sprinkle with parsley and serve at once.
Recipe source (Selected Fancy Veal Recipes)
[print_link]
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