Calf's liver and onions with youngberry sauce

Recipe from: 6/15/1994 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 1
    calf's liver
  • 150
    g
    flour seasoned with salt and milled black pepper
  • 4
    large onions
  • 100
    g
    butter
  • 5
    ml
    sugar
  • 4
    rashers streaky bacon
  • SAUCE
  • 125
    g
    youngberries (reserve a few for garnish)
  • 50
    g
    honey
  • 200
    ml
    beef stock (preferably homemade and reduced)
  • 100
    ml
    red wine
 

Method

 
Peel membrane off calf's liver. Slice liver thinly. Dry well with a paper towel and pat with seasoned flour. Slice onions lengthways. Heat half the butter in a pan and fry onions until browned. Add sugar and cook until caramelised. Cut bacon into strips and fry until crispy. Add to onions. In the same pan, heat remaining butter and fry liver lightly on both sides (it should still be slightly pink inside). SAUCE: Place all ingredients in a saucepan and simmer until reduced and thickened. TO SERVE: Place a bed of onions on a serving plate, top with liver and fresh youngberries and spoon sauce over.
 

Read more on: shallow-fry  |  lamb
 

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