Saturday, December 18, 2010


makes two servings

1/2 cup dried morel mushrooms
1 cup hot water
3 thick strips bacon (preferably double-smoked), diced
3 green onions, chopped
1 clove garlic, minced
2 tablespoons each: red wine, 35 per cent cream
freshly ground pepper
1 lb calf’s liver, patted dry
kosher salt
extra-virgin olive oil

In medium bowl, soak mushrooms in water 15 minutes to soften. Drain. Halve or chop mushrooms if desired.

In large skillet, cook bacon over medium until almost crisp. Remove with slotted spoon from pan to drain on paper towels.

Add mushrooms to pan. Cook, stirring, 4 minutes. Add onions and garlic. Cook, stirring, 1 minute. Add bacon. Raise heat to high; add wine. When it evaporates, add cream. Cook until mixture just holds together. Transfer to bowl. Season with pepper; cover and keep warm.

Season liver with salt and pepper. Coat lightly with oil. Wipe out skillet; heat over medium-high. Add liver. Grill 2 minutes per side. Transfer to cutting board. Slice as desired.

Serve liver topped with morel-bacon mixture.

bacon recipe courtesy of: The Boreal Gourmet: Adventures in Northern Cooking by Michele Genest. Lost Moose, 2010 | Jennifer Bain, Food Editor, The, One Yonge Street, Toronto, Ontario M5E 1E6


peter kenneth said...

I was getting bored with the daily routine of my meal so this is something very new and delicious !!! thank you for the great share !!!

grass fed beef said...

Thank you for the delicious share !!! it is great !!