Calves Liver Recipe
Sautéed with Caramelized Vidalia Onions, AG Slab Bacon, Jameson Irish Whiskey Sauce and Yukon Gold Potato Pancake
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Ingredients
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For the Calves Liver
For the Caramelized Vidalia Onions
For the AG Slab Bacon
For the Jameson Irish Whiskey Sauce
For the Yukon Gold Potato Pancake
Method
Preparation of Calves Liver
- 1
Prepare the Liver
Rinse the calves liver under cold water and pat dry with paper towels. Cut into 1/2 inch thick slices.
- 2
Season the Liver
Season both sides of the liver slices with salt and black pepper. Dredge in all-purpose flour, shaking off excess.
Caramelizing Vidalia Onions
- 3
Slice the Onions
Peel and thinly slice the Vidalia onions.
- 4
Cook the Onions
In a large skillet, heat olive oil over medium heat. Add onions and salt, cooking gently for about 20-25 minutes, stirring occasionally, until they are golden brown and caramelized.
Cooking the Bacon
- 5
Cook the Slab Bacon
In a separate skillet, cook the AG slab bacon over medium heat until crispy. Remove and let drain on paper towels.
Preparing the Jameson Irish Whiskey Sauce
- 6
Combine Ingredients
In the skillet used for the bacon, pour in Jameson Irish whiskey, beef stock, and Dijon mustard. Bring to a simmer and cook for about 5 minutes.
- 7
Add Cream
Stir in heavy cream and black pepper, simmering for an additional 5-7 minutes until sauce thickens slightly. Set aside.
Making Yukon Gold Potato Pancakes
- 8
Prepare the Potatoes
Peel and grate the Yukon Gold potatoes using a box grater or food processor.
- 9
- 10
Cooking the Liver
- 11
- 12
Serve
Plate the liver, top with caramelized onions and crispy bacon, and drizzle with Jameson Irish whiskey sauce. Serve alongside the Yukon Gold potato pancakes.
