Calves liver is an aquired taste. People tend to either love it or hate it. If you love it, however, this recipe will show you an easy and delicious way to make this classic dish.
Instructions
Make Calves Liver
1. Buy your cut of meat. A good calves liver is dependent upon two things: quality meat, and not overcooking it. We'll deal with the cooking part in a bit. When you are buying a cut of liver for sauteing, as you will be, always buy the liver directly from the butcher. It helps if you shop in a store where you know or have a relationship with the butcher. Calves liver is, before butchering, a thick cut, so have the butcher slice it for you. For our purposes, you will want the slices very, very thin. About 1/4 of an inch. We will be making four slices, two per person. This recipe yeilds two servings, but can easily be doubled to serve four. It is best to use the liver the day you buy it, as this cut does not age well.
2. Cook the liver. As many people know from unfortunate experience, liver is a cut of meat that is easy to overcook and dry out. The secret to making a cut of liver crispy on the outside, but still moist and delicious on the inside is in the cooking method: hot and fast. We will be sauteing our liver over high heat (to give it a great crust) for a short amount of time (to keep it from drying out). Season a couple cups of all purpose flour with a pinch of salt and pepper and mix. Set aside in a bowl. Heat your saute pan over medium high heat with three tablespoons of olive oil. While the pan is heating, dredge both sides of the calves liver fillets in the flour, dusting off any excess, and set them aside on a cool plate. Once the oil is shimmering and blazing hot, gently set two of the fillets in (going into the pan AWAY from your face). Sear on the first side for three or four minutes. Check to see if the underside has developed a dark brown crust. Once it has, flip both using a pair of tongs. Cook for another three minutes and remove to another plate immediately. Repeat this with the second set of liver fillets, adding more oil if needed.
3. Make the sauce. This accompanying sauce will ensure that your fillets will stay moist and juicy, not to mention, it's also delicious and easy. Deglaze the saute pan (still on medium high) with the red wine, stirring the bottom of the pan with a wooden spoon to release any browned bits. Add the stock. When the mixture comes to a boil, turn down the heat to medium and let the sauce reduce by half. Turn the heat down again to low and begin whisking in the butter, one tablespoon at a time, until incorporated completely. Taste and season with salt and pepper, if needed. Plate the liver, two to a plate, and ladle the sauce over the top of the calves liver fillets. Serve alongside garlic mashed potatoes and sauteed spinach.
Tags: liver fillets, calves liver, calves liver fillets, high heat, Make Calves, Make Calves Liver