Old-Fashioned Pan-Fried Liver
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 14 min |
| Total: | 24 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Metro |
Recipe ingredients
- 1¼ cups (310 mL) diced potatoes
- ¾ cup (180 mL) bacon slices, thinly sliced*
- ½ cup (125 mL) chopped onion
- 4 x 5 oz. (4 x 150 g) calf liver
- 1 Tbsp. (15 mL) canola oil*
- Salt and pepper to taste
Preparation
Blanch the potatoes in salted water for 3 to 5 minutes. Allow to cool and set aside.
Cook the bacon over medium heat.
When it’s half-cooked, add the onions and sweat them (cook without browning).
Add the potatoes and finish cooking (being careful not to overcook the potatoes). Season and set aside.
Sear the slices of liver in the oil for 2 to 4 minutes. The liver should be pink inside.
Serve with the potatoes.
Suggestion
Remove the liver membrane while keeping the liver flat so that the meat doesn’t tear. Overcooking liver will toughen it.
Accompaniments: spring lettuce mix, herbed millet.
Medium or full-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Old-Fashioned Roast Beef
- Veal Kidneys with Old-Fashioned Mustard
- Old-fashioned Sour Cream Chocolate Layer Cake
- Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup
- Foie Gras Pan Fried with Apples
- Pan-Fried Mamirolle and Tropical Fruit
- Pan-Fried Trout Fillets with Dill
- Wing Roast with Pan-fried Mushrooms
- Spicy pan-fried potatoes
- Old-Fashioned Grain-Fed Veal Liver Slice
Old-fashioned Sour Cream Chocolate Layer Cake
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