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Calf's liver recipe

Hanads Oct 7, 2007 11:49 PM

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!

  1. e
    emilief Jan 18, 2009 09:43 AM

    I don;t eat calves liver but there was a very interesting recipe in last week's New York Times Magazine for calves liver dumplings with carmelized onions. YOu can probably get it on their website.

    1. h
      hankstramm Jan 17, 2009 07:41 PM

      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..

      1. j
        Joebob Jan 17, 2009 02:47 PM

        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. h
          Harters Jan 17, 2009 02:13 PM

          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. coll Jan 17, 2009 01:15 AM

            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. s
              SWMBO_1 Jan 16, 2009 08:34 PM

              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. re: SWMBO_1
                j
                jaykayen Jan 16, 2009 09:20 PM

                This one has orange in it.

                http://www.foodnetwork.com/recipes/ma...

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