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Calf's Liver with Port Wine Sauce

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  • 4 Bacon slices
  • 1/3 c All purpose flour
  • 1 ts Salt
  • 1/4 ts Ground pepper
  • 1/8 ts Ground dried thyme
  • 12 oz Sliced calf's liver
  • 1 sm Onion; chopped
  • 1/4 c Canned beef broth
  • 1/4 c Port wine
  • 2 tb Red wine vinegar


Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat from pan. Crumble bacon.
Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn to coat; shake off excess. Heat fat in skillet over medium-high heat. Add liver and cook until tender and brown on both sides, about 5 minutes. Transfer liver to plate; cover with foil and keep warm. Add onion to skillet and saute until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve.
Serves 2.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.