Pastured Calf’s Liver with Honey

Recipe Description:

I love liver - there’s no way around that fact! Try this delicious recipe for calf’s liver (pastured, please) with a thickened honey-flavored vinegary sauce.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 4

Difficulty: Easy

Recipe Ingredients:

4 slices pastured calf's liver, each about 6 oz and 1/2 inch thick

organic sprouted wheat or sprouted rice flour, for dusting

2 tablespoons pastured butter

2 tablespoons grass-fed ghee

2 tablespoons organic sherry vinegar or red wine vinegar

2-3 tablespoons homemade chicken stock

1 tablespoon clear raw honey

unrefined mineral salt and freshly ground black pepper, to taste

fresh curly parsley, to garnish

Recipe Instructions:

Prepare the liver: Thaw the liver if previously frozen by placing on a plate outside of the fridge for a couple of hours. Rinse the livers under running water, and dab them with damp kitchen paper to remove excess water. Then, season both sides with a little unrefined salt and pepper, and dust the slices lightly with flour, shaking off any excess. Place the the floured slices on a board.

Melt the butter and ghee: In a cast iron frying pan, melt a tablespoon of the butter with two tablespoons of ghee over medium heat and swirl the pan to mix together and to make sure the surface is coated.

Saute liver: Add the liver slices to the pan and cook for 1-2 minutes until browned on one side, then turn and cook for a further 1-2 minutes. Once the outside is browned and the inside doesn't release blood if sliced with a knife, then the liver is done. Be sure not to overcook as liver easily loses its tenderness when overcooked. Transfer to heated plates, cover with foil, and keep warm.

Make the honey sauce: In the pan, add the 2 tablespoons of vinegar, and stir in them 3 tablespoons of chicken stock and 1 tablespoon of honey. Boil for about 1 minute, stirring constantly, and then add the remaining (tablespoon) butter. Stir until melted and smooth. Place the slices on a serving plate, spoon the liquid over the liver slices, garnish with parsley, and serve warm.

Author: midEATS

MidEATS was founded by real foodie and writer Heba Saleh and lawyer-mom Brenda Abdelall in August 2011, with the goal of presenting to the world the best Middle Eastern REAL food blog the internet has ever seen. We created this site to teach the world how to cook Middle Eastern food and to enjoy the process. We know that it isn’t just the food that makes Middle Eastern food so great: it’s the ingredients, history, and preparation that makes our food into a truly delicious meal. We will share with you the stories and traditions of Middle Eastern cuisine and culture. View all posts by midEATS

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: midEATS

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