Now is the time to cook liver, especially if you have lived your life in horror at the very prospect. Liver perfectly cooked is perfectly delicious. Fried until golden on the outside but still rosy and tender inside, liver is truly luscious and should become a favourite weeknight or special-occasion meat. Liver, like all variety meats, is very perishable; use on the day of purchase or by the next day at the latest.
- Portion size 4 servings
In large heavy skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onions and sage, stirring often, for 8 minutes or until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20 minutes or until deep golden. Season with salt and pepper to taste. Remove and keep warm.
Meanwhile, peel away any membrane on liver by loosening with sharp knife and gently pulling away from meat. Trim any tough blood vessels. In shallow dish, combine flour and 1/4 tsp (1 mL) each salt and pepper; set aside.
Rinse and dry skillet; heat remaining oil over medium-high heat. Dredge liver in flour mixture to coat, shaking off excess; immediately add to skillet.
Cook liver, in batches if necessary, for 1 to 2 minutes or until underside is browned and blood just comes to the surface.
Turn and cook for 1 to 2 minutes longer or until browned, slightly pink inside and springy to the touch. Transfer to warmed serving plates.
Add stock, vinegar and sugar to pan; bring to boil, stirring and scraping up brown bits from bottom of pan. Boil, stirring, for 1 to 2 minutes or until reduced to about 1/3 cup (75 mL). Mound onions over liver; top with sauce. Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Protein 26 g
- Calories 352.0
- Total fat 15 g
- Saturated fat 3 g
- Total carbohydrate 29 g
- Iron 60.0
- Folate 38.0
- Calcium 4.0
- Vitamin A 893.0
- Vitamin C 45.0