Calf's Liver with Apple and Port Wine Sauce
8 1-ounce Allen Brothers Veal Calf's Liver slices, thawed.
4 Allen Brothers Steak-Cut Bacon slices, thawed (or 8 slices of regular bacon).
2/3 cup flour, enough to dredge liver
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 medium onion, finely chopped
2 apples, cored and thinly sliced
2 tablespoons Allen Brothers' Glace de Veau (or 1/2 cup beef broth)
1 cup port wine
2 tablespoons balsamic vinegar
salt and pepper, to taste
1. In a large skillet, cook bacon slices over medium-high until crisp.
2. Transfer bacon to a dish to drain or pat dry. Discard all but 4 tablespoons of fat from skillet. Crumble bacon.
3. Combine flour, salt, pepper, and thyme in a shallow dish. Dredge liver in flour, shake off excess. 4 Heat fat in a skillet on medium-high. Add liver slices and cook until tender and brown on both sides, about 5 minutes. Transfer liver to a plate, cover with foil, and keep warm.
5. Add onion and apples to skillet and saute until golden, about 5 minutes.
6. Mix in glace, port wine, and vinegar. Boil mixture to reduce, 2 to 3 minutes.
7. Season with salt and pepper.
8. Pour sauce over liver, sprinkle with bacon, and serve.
Serves 4.
Calf's Liver - Meadow Reserve™
Calf's liver - Delectable! Now with the mild, sweet flavor and pate-like tenderness only meadow raising imparts. Choose from slices or steak-cut liver - a full inch-and-a-half thick. Saute with onions and apples for a true epicurean delight.
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