Pan-Fried Calf's Liver with Bacon, Lemon and Cavalo Nero

Pan-fried liver served with crispy bacon, wilted cavalo nero, and a rich red wine gravy finished with crème fraîche.

Bacon Main Course High Protein Saturday Kitchen Liver

Estimated Nutrition

Calories

791.2

kcal / serving

1582.4 kcal total

Carbs

12.3g

per serving

24.6 g total

Fat

59.3g

per serving

118.5 g total

Protein

36.4g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For frying the liver

Butter

To stir into the sauce

Butter

To fry the bacon and cabbage

Crème Fraîche

Fruits

piece

Lemon Juice

Juice only

Liquids

110

Red Wine

250

Beef Stock

Meat

slice

Calf's Liver

1cm thick

slice

Streaky Bacon

Dry-cured, sliced into lardons

Vegetables

piece

Cavalo Nero

Slighted

Method

Heat a frying pan and add 25g of butter.

Season liver and fry for 2-3 minutes per side until cooked.

Deglaze the pan with red wine, scraping the caramelised juices.

Reduce liquid by half, add beef stock, and boil for 5 minutes.

Stir in 25g of butter and remove from heat.

Fry bacon lardons in 25g of butter until crispy, then add cabbage and wilt.

Add lemon juice and season with salt and pepper.

Serve the liver over cabbage, top with crème fraîche, and finish with gravy.