Best Sauteed Calves Liver Recipes

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE

Steps:

• Fry bacon until crisp. Drain on paper towels and reserve.
• Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
• Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
• Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
• Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

SAUTEED CALVES LIVER

Steps:

• fry bacon in frying pan until crisp, remove to paper towels.
• add onions, saute until brown, remove.
• lightly flour liver, salt& pepper to taste, saute 3 minutes per side, don't overcook.
• remove and deglaze pan w/balsamic vinegar, add all ingredients back to pan to blend flavors.

SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART

Steps:

• Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
• For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.

SAUTÉED CALVES LIVER WITH CARMELIZED ONIONS

Steps:

• Sauté the bacon in a large skillet until crisp. Remove it with a slotted spoon and set aside. Add the onions to the skillet and cook over medium heat, stirring frequently, until wilted and golden, 20 to 25 minutes. Remove them wtih a slotted spoon and keep warm. Raise the heat under the skillet to medium-high. When the bacon fat is hot, reduce the heatto medium and sauté the liver, a few slices at a time, for 1-2 minutes on each side for medium-rare. Add butter to the skillet if necessary, and sprinkle the liver with salt and pepper while it is cooking. Slice the liver on the diagonal and keep warm. Add the vinegar and stock to the skillet and bring to a boil, scraping up any brown bits. Add the reserved onion and toss over medium heat for 30 seconds. Let them rest, off the heat, for an additional 30 seconds. Arrange the liver on a serving platter or individual serving plates. Top with onionsand sprinkle with the reserved bacon.