Wednesday, June 30, 2010

Calves Liver with Bacon, Onion, Sage and Balsamic

I know .... you lost me at ...

I have to admit, I'm not the world's biggest liver fan, however, if done correctly, and not cooked within an inch of it's life, liver can be a tasty alternative to your "normal" week-night dinner. Give this offal another shot, you might just find that your tastebuds have grown-up with you!

This recipe will serve 4-6 depending on your appetites. For us, it served four, but I have a huge German in my crowd!

Calves Liver with Bacon, Onion, Sage and Balsamic
1.5 lbs calves liver
2 cups all purpose flour
2 large vidalia onions, cut into rings
15 rashers bacon
3 cloves garlic, chopped fine
20 fresh sage leaves, chopped fine
1/4 cup balsamic vinegar
1/4 cup fresh parsley, chopped
salt and pepper

Combine the flour with a large pinch of salt and pepper. Dredge the liver in the flour until it has a good coating. Set aside.
Cook bacon in a large skillet until cooked but not crisp. Remove from pan and set aside.
Pour all but 2 T of the bacon fat out of the skillet, set removed fat aside. Place onions, garlic, sage, salt and pepper in skillet and fry, over medium heat, until onions are brown, sticky and caramelized.
Deglaze the pan with the balsamic vinegar.
Chop the bacon into large pieces and add back into skillet.
Meanwhile, heat the removed bacon fat in a separate pan (should be 2-3 T of fat). Fry liver for 2 minutes per side, or until done to your liking.
Serve liver covered with the onion mixture, sprinkled with fresh parsley.

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