CALF'S LIVER WITH IRISH WHISKY AND TARRAGON

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Calf's Liver With Irish Whisky And Tarragon image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

4 slices calf's liver (about 1 1/2 pounds)
Flour for dredging
2 tablespoons butter
1 clove garlic, minced
4 tablespoons Irish whisky
3/4 to 1 cup chicken or veal stock, preferably homemade
2 tablespoons chopped fresh tarragon
1/4 to 1/2 cup heavy cream
Coarse salt and freshly-ground pepper to taste

Steps:

  • Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
  • Melt the butter in a large frying pan and brown the liver pieces on both sides. Remove to a dish and keep warm.
  • Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil. Add the stock and cook, stirring, until thickened.
  • Add the tarragon and heavy cream and season to taste with salt and pepper.
  • Return the liver to the pan and coat with the sauce. (Allow the liver to cook a little more if necessary, but beware of overcooking.)

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 1 gram

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