Calf's Liver With Port Wine Sauce

Recipe Ingredients

4		Bacon slices
1/3 cup	20g / 0.7oz	All-purpose flour
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Ground dried thyme
12 oz	340g	Sliced calf's liver
1 oz	28g	Onion - chopped (small)
1/4 cup	59ml	Canned beef broth
1/4 cup	59ml	Port wine
2 tablespoons	30ml	Red wine vinegar

Recipe Instructions

Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer bacon to paper towel to drain. Discard all but 2 tablespoons fat from pan. Crumble bacon.

Combine flour, salt, pepper and thyme in shallow dish. Add liver and turn to coat; shake off excess. Heat fat in skillet over medium-high heat. Add liver and cook until tender and brown on both sides, about 5 minutes. Transfer liver to plate; cover with foil and keep warm.

Add onion to skillet and saute until golden, about 5 minutes. Mix in broth, Port and vinegar. Boil mixture until reduced to sauce, about 2 minutes. Season to taste with salt and pepper. Pour sauce over liver. Sprinkle with bacon and serve.

This recipe yields 2 servings.

Source:
Bon Appetit, October 1992

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