Tuesday, July 05, 2011


1 large onion, cut in rings
1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
minced parsley

Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour. Drain liver; strain. Reserve wine mixture. Pat liver dry. Heat oil in 12-inch skillet until hot. Fry onions until translucent and set to one side. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain. Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet. Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Add the onions. Simmer uncovered until liquid is reduced to about 1/4 cup. Pour sauce over liver; sprinkle with bacon and parsley.

bacon recipe courtesy of: Ruth, I love flavour, me!, June 9, 2009

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