Chargrilled Calf's Liver with Mash and Onion Gravy

Pan-seared calf's liver served over creamy mashed potatoes with a rich red wine and onion gravy reduction.

Meat Main Course Gluten Free Liver

Estimated Nutrition

Calories

1185

kcal / serving

1185 kcal total

Carbs

44.8g

per serving

44.8 g total

Fat

88.2g

per serving

88.2 g total

Protein

42.5g

per serving

42.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

unsalted

Butter

for gravy

Liquids

Red Wine

null

100

Beef Stock

hot

Meat

150

Calf's Liver

null

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

clove

Garlic

null

tsp

Chives

chopped, for garnish

OilsFats

Olive Oil

for mash

Olive Oil

for gravy

Olive Oil

to rub liver

Vegetables

piece

Potato

peeled, chopped, boiled and drained

0.5

piece

Onion

finely sliced

Method

Mash the boiled potatoes with butter and oil in a large bowl and season with salt and pepper.

Heat olive oil and butter in a frying pan and fry the garlic and onion for 4 minutes until golden.

Pour in the red wine and simmer until the liquid reduces by half.

Add beef stock and simmer until thickened, then adjust seasoning with salt and pepper.

Rub the liver with olive oil and season both sides with salt and pepper.

Chargrill the liver in a smoking hot griddle pan for 4 minutes on each side.

Rest the liver on a warm plate for 1 minute.

Serve the liver on top of the mash, cover with gravy, and garnish with chopped chives.