This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"The best thing about liver is how virtuous it makes you feel after you've eaten some."
- Bruce Jay Friedman, Cookbook Author
If you like liver, this is the recipe for you! If you donít think that you like liver, this may also be the recipe for you. Many people think that they donít like liver because it has been cooked to heck and gone but cooking this with a light hand and the savory herbs and rich sauce makes it luscious.
The drawback to liver is that it does have a lot of cholesterol. Even so, nutritionists agree that liver once a month or so is fine and this version does limit the saturated fat.
Cooking with the best quality ingredients results in the best quality dish. This is so important with your choice of wine. For white wines choose a chardonnay in recipes that are rich or savory and a dry sauvignon blanc for tart or acidic recipes.
Full bodied reds like cabernet are the choice for a stews or rich sauces. When I am making a dish that requires a little more finesse I might choose a young pinot noir.
Servings = 2 | Serving size =4 ounces liver
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes good leftovers for sandwiches.
Serve with Roasted Yams with Rosemary or Roasted Potatoes or Roasted Garlic Mashed Potatoes or Mashed Yams or Roasted Garlic Mashed Potatoes - Low Sodium Version or Roasted Yams with Rosemary - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version or Brown and Wild Rice
Serve with Shredded Brussels Sprouts or Sauteed Spinach or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Minted Peas or Herbed Zucchini or Shredded Brussels Sprouts - Low Sodium Version or Yellow Squash and Onions
|2 tsp||extra virgin olive oil|
|1 clove||garlic (minced)|
|8 ounces||calves liver (sliced into 1/8 inch strips)|
|1 Tbsp||fresh sage|
|1 Tbsp||flat leaf parsley|
|fresh ground black pepper (to taste)|
|1 tsp||fresh lemon juice|
|2 Tbsp||red wine|
|1 tsp||balsamic vinegar|
|2 tsp||unsalted butter|
Place the olive oil in a large non-stick skillet and heat over medium. Add the minced garlic and cook, stirring frequently, until translucent.
Add the strips of calves liver, fresh sage and parsley and cook until the meat is seared on the outside and pink on the inside (about 4 - 5 minutes).
Remove the cooked liver to a hot plate and quickly deglaze the pan with the lemon juice, red wine, vinegar and butter for 30 to 45 seconds.
Pour over meat and serve.
Serving size = 4 ounces liver
Servings = 2
Amount Per Serving
|Calories 248||Calories from Fat 112|
|% Daily Value|
|Total Fat 13g||19%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 1g||2%|
|Vitamin A 392%||Vitamin C 10%|
|Calcium 3%||Iron 34%|
|Vitamin K 55 mcg||Potassium 407 mg|
|Magnesium 28 mg|