Cooking Guide

Veal Calf’s Liver with Apple and Port Wine Sauce

Veal Calf’s Liver with Apple and Port Wine Sauce


Thaw* product on a dish in the refrigerator.



  • 8 4 oz veal calf’s liver slices, thawed*
  • steak-cut bacon slices, thawed* (or 8 slices of regular bacon)
  • 1¾ cup flour
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ teaspoon thyme
  • 1 medium onion, finely chopped
  • 2 apples, cored and thinly sliced
  • 2 tablespoons Allen Brothers glace de veau (or ½ cup beef broth)
  • 1 cup port wine
  • 2 tablespoons balsamic vinegar
  • salt and pepper, to taste


  1. In a large skillet, cook bacon slices on medium-high until crisp.
  2. Transfer bacon to a dish to drain or pat dry. Crumble bacon. Discard all but 4 tablespoons of fat from skillet.
  3. Combine flour, salt, pepper and thyme in a shallow dish. Dredge liver in flour mixture and shake off excess.
  4. In a skillet, heat fat on medium-high. Add liver and cook until tender and brown on both sides, about 5 minutes (or 8-10 minutes for steak cuts). Transfer liver to a plate, cover with foil and keep warm.
  5. Add onion and apples to skillet and sauté until golden, about 5 minutes.
  6. Mix in glace, port wine and vinegar. Boil mixture to reduce, 2-3 minutes.
  7. Season with salt and pepper.
  8. Pour sauce over liver, sprinkle with bacon and serve.



*See Delivery Storage and Thawing for thawing details.

Remove thawed product from the refrigerator 15-20 minutes before cooking.