Calf Liver Braised In Wine
Calf Liver Braised In Wine is a rich and flavorful dish that highlights the tender texture of calf liver complemented by the earthy notes of mushrooms and the aromatic touch of basil. Perfect for a cozy dinner, this dish appeals to those who appreciate offal and classic European flavors.
Ingredients
Instructions
- Coat liver in mixture of flour, salt, and pepper.
- Set aside. Saute onion in butter until tender.
- Add liver and brown lightly on both sides.
- Dissolve bouillon in boiling water.
- Add mushrooms, bouillon, wine, and basil.
- Cover and simmer for 15 minutes or until liver is tender.
Tips & Substitutions
For an extra depth of flavor, consider adding a splash of balsamic vinegar or a splash of red wine to the dish while it simmers. If you find calf liver too rich, you can substitute with chicken liver for a milder taste. Ensure the liver is not overcooked to maintain tenderness. Pair this dish with a side of sautéed greens for a balanced meal.
Serving Suggestions
Serve the braised liver with creamy mashed potatoes or a side of rice to soak up the flavorful sauce. A fresh green salad or steamed vegetables like asparagus or green beans would complement the meal nicely. For an elegant touch, garnish with fresh parsley and serve alongside a glass of red wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the liver on the stovetop over low heat, adding a splash of water or broth to prevent drying out. Avoid microwaving, as it can toughen the liver.
Nutrition & Diet Analysis (per serving)
Each serving of Calf Liver Braised In Wine contains roughly 420 calories, with 6g protein, 34g carbohydrates, and 28g fat. It is an excellent source of vitamin C (105% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 2039mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the liver is cooked properly?
The liver should be cooked until it is just browned on the outside but still slightly pink in the center. Overcooking can make it tough and grainy. Aim for an internal temperature of 160°F for safety while ensuring tenderness.
Can I use a different type of meat instead of liver?
Yes, you can substitute the calf liver with chicken liver or even beef. Each will provide a different flavor profile, but the cooking method remains the same. Just be mindful of the cooking times, as chicken liver may require less time to cook than beef.
What wine works best for braising liver?
A dry red wine, such as Merlot or Cabernet Sauvignon, works well for braising liver. These wines complement the rich flavors of the liver and enhance the overall taste of the dish. Avoid sweet wines, which may clash with the savory elements.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).