Brandied Liver & Onions
Submitted by barneyrecipe
Calves liver seared in bacon drippings and topped with soft onions, raisins, brandy, and a splash of cider vinegar. A 30-minute spin on a classic that even liver skeptics might love.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minLiver and onions gets a bad rap, but this version might just win over the doubters.
Thin slices of calves liver get a light flour dredge, then sear fast in smoky bacon drippings until golden on the outside and still blushing pink within.
The real twist comes in the pan sauce: soft onion rings, plump raisins, a splash of brandy, and a hit of cider vinegar that brings a sweet-sharp brightness cutting through the richness of the meat.
Crumbled bacon goes on top because, well, bacon makes everything better. Thirty minutes, start to finish.
Kitchen Tips
- Cut the liver thin and sear it hot and fast. You want about 90 seconds per side, no more. Overcooked liver turns chalky and bitter, and that’s what gives it a bad name.
- Cook the liver in batches. Crowding the pan drops the temperature and steams the meat instead of searing it. Golden crust is the goal.
- Deglaze with the brandy while the pan is hot. All those caramelized bits on the bottom of the skillet dissolve into the sauce and that’s where the flavor lives.
- The cider vinegar is crucial. It balances the sweetness of the raisins and brandy and keeps the dish from tipping into cloying territory.
Ingredients
Directions
On sheet of wax paper, combine flour, pepper and salt.
Dredge liver in flour mixture.
In large non-stick skillet, over medium heat, cook bacon until crisp.
Remove to paper towel to drain; crumble when cool.
To drippings in pan, add liver and sauté, in batches, if necessary, until golden brown, about 1½ minutes per side.
Remove to serving platter; keep warm.
Add onion to skillet; cook until soft, about 3 minutes.
Stir in raisins, brandy and cider vinegar; cook 1 minute.
Add crumbled bacon, pour over liver.
Comments
you forgot to write in the bacon as an ingredient...and how much!
Thanks for your comment, just edited the recipe, and it should be 3 slices of bacon, enjoy!