| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds calf’s liver, cut into 6 pieces
- 1 cup whole milk
- 8 bacon slices, cut into 1/2-inch pieces
- 3 tablespoons unsalted butter
- 2 large onions, thinly sliced
- 3/4 cup all-purpose flour
- 1 teaspoon Essence, recipe follows
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup dry sherry
- 1 tablespoon beef broth
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- In a large glass baking dish, add liver and milk and let soak for 20 minutes.
- In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
- Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
- Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
- Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 583 |
| Total Fat | 31 g |
| Saturated Fat | 12 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 40 g |
| Cholesterol | 550 mg |
| Sodium | 775 mg |
Reviews
Absolutely wonderful flavor from the sherry. My go to recipe for liver.
I love this recipe. The onion ‘marmalade’ is the secret along with proper seasoning. I would love a recipe from my personal favorite chef: Jacques Pépin.
Just tried this today excellent excellent excellent excellent
I never liked liver until my husband and I tried this one for the health benefits. We’ve made it several times and will continue.
Wonderful so moist and tender.used pre cooked bacon. Recipe just as great.
I never liked liver until now.
I used dry Marsala wine instead of sherry, and it was absolutely delicious! This is one of those foods (liver) that I have had to guilt myself into eating as it is so good for you, but this came out so well that I will never think twice about liver again.
I saved this recipe quite some time ago, but the link to it was broken. I did a google search and found this one. I have made this several times and it is the best liver and onion recipe.