Calf’s Liver With Bacon Gravy Recipe

5 from 1 vote

Calf’s Liver With Bacon Gravy Recipe

Calf's liver is best served with bacon gravy - beef stock, bacon and onion is the base, red wine is optional. This is not your grandma's liver and onions.

Course Main Course

Cuisine American

Keyword bacon, calf liver, gravy, liver

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 777kcal

Cost 8

Ingredients

14 oz. calf’s liver trimmed of any excess fat and sinew
2 tbsp. cooking oil i.e. ghee or avocado oil
1 tbsp. grass-fed butter optional
Salt & pepper to taste
Cauliflower mash to serve (optional)
5 strips of streaky bacon chopped
1 red onion finely chopped
3 garlic cloves crushed
½ cup red wine optional
1 cup beef stock
1 bay leaf
2 sprigs of fresh thyme
Salt & pepper to taste

Instructions

Heat a large pan over medium-high heat, then add the oil and butter (if using) and allow to melt and become foamy.
2 tbsp. cooking oil, 1 tbsp. grass-fed butter
Add the liver and brown on both sides. Season to taste, then remove from the pan and set aside.
14 oz. calf’s liver, Salt & pepper to taste
In the same pan, add the bacon and onion and allow to cook until the bacon is turning golden brown and the onions are soft.
1 red onion, 5 strips of streaky bacon
Add the garlic and fry for 2 minutes before adding the red wine.
3 garlic cloves
Allow the red wine to reduce before adding the beef stock, bay leaf, and thyme.
½ cup red wine, 1 cup beef stock, 1 bay leaf, 2 sprigs of fresh thyme
Season to taste and allow to reduce by half.
Salt & pepper to taste
When the sauce has reduced, add the liver back in along with any resting juices and allow it to heat through.
Serve the liver over cauliflower mash with a generous spoonful of gravy.
Cauliflower mash

Nutrition