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Oct 7, 2007 11:49 PM

Calf's liver recipe

I just got some beautiful calf's liver from the farmers market and wondered if any Chowhounds had a great liver recipe they'd recommend? I'm not a big fan of liver and onions and I prefer liver in pate/terrines. I've searched a few sites but am open to suggestions. Thanks!

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  1. Oh how I wish this was a better quest. I too long for liver that has more than just onions sage. I am cooking for one so pate/terrine's seem way to much to do. The quest is on.

    1 Reply
    1. The best calves liver I ever had was made sauerbraten style, but I had it in a German restaurant and don't have an exact recipe. Maybe someone has an idea?

      Just saw this post is over a year old, so hope you made something nice out of it!

      1. Calves liver has a much milder flavour than that from other animals (except, perhap, deer) which probably means it won't be suitable for a terrine .

        I'd go a classic fegato alla veneziana. And, yes, I know it's another liver and onions.

        Slice some onions very, very thinly and fry gently in olive oil for a good while. Thinly slice your liver. Turn the heat up and fry the meat - it's only going to take a couple of minutes. Scatter with chopped parsley.

        I've been known to add a splash of balsamic vinegar at the end. Makes for a change but I'm not sure it really makes it any better.

        1. At a 2-star Michelin rest. in Paris (which subsequently received it's third star) I had a 3/4 inch-thick slice of liver that had been gently fried, probably pan-deglazed with a little white wine, then add some peeled green grapes to warm them up, and pour the pan contents over the liver and serve. Delish!

          1. I so often say the same thing, consult Thomas Keller. I've used his liver and onion recipe from both Bouchon cookbook and the French Laundry cookbook. I'll look for a link online to the recipes, but if you have it or can borrow it, thhey are awesome. Again, like some else mentioned, he cuts it thick 3/4-1inch and it has multiple textures--crispy on the outside and rare in the middle..