Email to Cat      

Calf's Liver with Apples and Onions

Source of Recipe


Gourmet






List of Ingredients



• 4 slices lean bacon
  
• 1/4 cup unsalted butter
  
• 2 large onions, sliced thin
  
• 3 Granny Smith apples, cored and cut into eighths
  
• 2 Tbsp white wine vinegar
  
• 1 tsp sugar
  
• 1/4 cup dry white wine
  
• 1-1/2 lbs. calf's liver, sliced 1/3-inch thick and cut into 2 x 1-inch strips
  
• Finely chopped parsley
  






Instructions



1. In a large skillet, cook bacon over moderate heat until it is crisp; transfer it to paper towels to drain, and pour off all but 2 tablespoons fat.
   
   
2. To the fat remaining in the skillet, add 2 tablespoons butter and cook onions over moderate heat, stirring occasionally until they are softened and light golden. Add apples, and cook the mixture until apples are light golden. Add vinegar, sugar and wine; bring to a boil, and boil 3 minutes, or until thickened. Transfer mixture to a heated platter.
   
   
3. In the skillet, heat the remaining 2 tablespoons butter and in it, sauté liver (patted dry), turning it, for 3 to 4 minutes or until browned and slightly pink within. Arrange liver over apple mixture; sprinkle the bacon (crumbled) and chopped parsley over it.
   
   Serves 4