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Calves Liver

Courses: Main Course
Serves: 2 people

Recipe Ingredients

1 lb 454g / 16ozCalves liver - cleaned
1 cup 237mlMilk
1/2 cup 31g / 1.1ozFlour - seasoned with
1 tablespoon 15mlBayou Blast - { Emeril's Creole Seasoning} - see * Note
1 tablespoon 15mlOil
2 tablespoons 30mlButter
4 tablespoons 60mlSliced shallots, cut into rings
1   Pear - sliced
2 tablespoons 30mlBalsamic vinegar
1 cup 237mlVeal stock
  Polenta, for serving - optional

Recipe Instructions

* Note: See the "Bayou Blast - { Emeril's Creole Seasoning}" recipe which is included in this collection.

In a shallow bowl soak liver in milk to cover for at least 2 hours; remove, discard milk and pat dry.

Dredge liver in seasoned flour, shaking off excess. Heat oil in a saute pan, add liver and sear first side until well-browned, about 3 minutes. Turn and sear second side 30 seconds for medium-rare; cook a little longer for medium. Remove to a plate and keep warm. To pan add 1 tablespoon of butter. Add shallots and pear; toss and cook 2 minutes. Add vinegar and cook for 1 minute. Add stock, bring to a boil and begin to reduce. Return liver to pan, taste sauce for seasoning and add remaining butter. Serve liver and sauce with polenta, if desired.

This recipe yields 2 to 3 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-102 broadcast 10-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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