Calf's Liver with Green Grapes and Muscat or Apples and MuscatTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:160.2 kcal
Proteins:21.1 g
Fats:3.2 g
Carbohydrate:11.6 g
Fibers:0.8 g
Sugar:0.9 g
Cholesterol:194.6 mg
Sodium:1011.5 mg
Calcium:8.5 mg
Energy:576 kcal
Proteins:75.8 g
Fats:11.4 g
Carbohydrate:41.8 g
Fibers:2.8 g
Sugar:3.4 g
Cholesterol:700 mg
Sodium:3637.7 mg
Calcium:30.6 mg
SIMILAR RECIPES
Calf's Liver with Melon and Red Onion
Calf's Liver with the Flavors of Normandy
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Calf's Liver Terrine en Croûte
Sautéed Calf’s Liver with Lime and Grilled Zucchini
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
180
g
slices of calf's liver
250
ml
green grapes
500
ml
veal stock
butter / oil
flour
salt and pepper
METHOD
- Blanch the grapes by immersing them in boiling water for 1 minute; drain, peel and seed;place in a small bowl; drizzle with muscat and set aside.
- Season the slices of liver with salt and pepper and flour them lightly.
- Heat the oil in a skillet before adding a knob of butter; add the slices of liver and cook for about 3 minutes on each side until lightly browned but still pink in the center.
- Transfer the liver to a rack and pour off the excess fat from the pan. Add the veal stock and reduce to 3/4 - the sauce is ready when it is thick enough to coat the back of a spoon.
- Add the grapes and muscat. Heat everything through.
- Arrange the liver, grapes and sauce attractively on each plate. Serve immediately.
..........
Collaboration: VFC and Produits tripiers de France
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Grapes are a wonderful accompaniment to liver. But if you love apples, you could also prepare this recipe very quickly with apples slices sautéed in butter. Or use pears. Generally speaking, fruits pair extremely well with liver.
