Welsh Family Kitchen
Beef Liver  
24 oz beef liver, sliced on an angle
3 cups 1/2 & 1/2
4 oz bacon
1 onion, thinly sliced
2 Tablespoons capers
2 teaspoons sage
2 Tablespoons white wine
1/2 cup chicken stock
1/4 cup heavy cream
2 cups flour
1 tablespoon Olive Oil
1 tablespoon chopped parsley
In a large baking dish, add liver and milk. Let liver soak, covered, in the refirgerator, for at least 2 hours and no more than 24 hours.
In a large cast-iron skillet, saute bacon over medium-high heat until fat is rendered, about 5 inutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium neat. Add oinion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and papper. DEglaze with wine, and cook for 2 minutes, loosening any brown bits from bottom ot the pan with a spoon. Add stock, and cook until heated through. Pour in cream and stir to combine.
Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium rare. Serve liver topped with cream sauce and sprinkled with parsley.
2017-03-13: Unable to get calf liver, we tried a new recipe with beef liver.
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