Calf's Liver With Irish Whisky And Tarragon
- Total Time
- 10 minutes
- Rating
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Ingredients
- 4slices calf's liver (about 1½ pounds)
- Flour for dredging
- 2tablespoons butter
- 1clove garlic, minced
- 4tablespoons Irish whisky
- ¾ to 1cup chicken or veal stock, preferably homemade
- 2tablespoons chopped fresh tarragon
- ¼ to ½cup heavy cream
- Coarse salt and freshly-ground pepper to taste
Nutritional analysis per serving (4 servings)
420 calories; 22 grams fat; 11 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 36 grams protein; 629 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
- Step 2
Melt the butter in a large frying pan and brown the liver pieces on both sides. Remove to a dish and keep warm.
- Step 3
Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil. Add the stock and cook, stirring, until thickened.
- Step 4
Add the tarragon and heavy cream and season to taste with salt and pepper.
- Step 5
Return the liver to the pan and coat with the sauce. (Allow the liver to cook a little more if necessary, but beware of overcooking.)
Private Notes