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Calf's / Calves Liver / Lamb's Liver - with Onions & Bacon Braised in Cassis
An excellent dish, that quick to finish, as long as you have the red wine and onion reduction completed ahead of time.
If you don't have calves liver, lamb's liver works well as well - but won't be as special if it's a special occasion.
For 4 people:
250g/8 oz Button Onions, peeled, but with the root-end left intact (so they hold together better) - or half button onions & half thinly-sliced onions
500ml/18 fl oz Red Wine
200ml/7 fl oz Crème de Cassis (or Ribenna Original if unavailable)
60g/2 oz Butter
180g/6 oz Streaky Bacon, with the rind removed, then cut into 5cm/2 ins pieces
4 large slices of Calves Liver, about 1cm/½ ins thick - so each weighing about 120g/4 oz; then cut into 2 pieces (so each person has 2 slices)
300ml/ half a pint Dark Chicken Stock (q.v) - see note above
2 teaspoons (10ml) Tomato Purée
1 oz /30g Butter
Salt & freshly-ground Black Pepper
Chopped fresh parsley for serving.
1. Put the onions in a small stainless steel saucepan an cover then with half the red wine and Cassis. Bring this to the boil and simmer very gently for 20 minutes. The onions should be tender and you should only have a little liquid left. Set this saucepan aside.
2. Heat the butter gently in a large frying pan and fry the bacon until the fat becomes translucent and the bacon almost cooked, increase the heat for 1 minute, to give the bacon colour. Remove the bacon from the frying pan, adding it to the onions, leaving behind the fat.
3. Add the liver pieces and brown them on both sides over a medium heat, remove them fro the pan, adding them to the onions and bacon.
4. Add the remaining wine and Cassis to the frying pan, scrapping up any residue that is stuck to the bottom of the pan. Add the chicken stock and bring the mixture to the boil.
5. Add the tomato purée. Season with a little salt and plenty of freshly-ground black pepper, the reduce the liquid until it thickens enough to coat the back of a wooden spoon.
6. Return the onions, bacon and liver slices to the pan and heat it through thoroughly - beat in the butter.
Serve to slices of liver each (overlapping them slightly), cover with the sauce, onions and bacon and sprinkled with the chopped parsley.