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Liver, bacon and onions

You'll need

½ small calf’s liver (about 700gm) 1 litre (4 cups) milk 1 tbsp olive oil 250 gm bacon rashers, cut into lardons 1 onion, thinly sliced For dusting: seasoned plain flour 120 gm butter, coarsely chopped 1 bunch sage, leaves picked 40 ml brandy 2 tbsp veal glace (optional; see note)


  • 01
  • Soak calf’s liver overnight in milk. Drain, remove sinew and skin, thinly slice on an angle about 5mm thick, then place on a plate and refrigerate until required.
  • 02
  • Heat oil in a non-stick frying pan over medium heat, add bacon and onion, stir occasionally until golden (20-30 minutes), set aside and keep warm.
  • 03
  • Place seasoned flour in a bowl. Heat a separate large frying pan over high heat, add 30gm butter, cook until foaming. Coat calf’s liver in seasoned flour, shake off excess, then fry half, turning once, until golden (1-2 minutes each side). Drain on absorbent paper and add to pan with bacon and onion. Repeat with another 30gm butter and remaining liver.
  • 04
  • Add remaining butter to pan, cook until foaming, add sage, stir until crisp (1-2 minutes), then transfer sage butter to a bowl. Deglaze pan with brandy, add veal glace, stir to combine, spoon over liver with sage butter and serve hot.
Note Veal glace, a reduced veal stock, is available from select butchers and delicatessens.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Juicy dry red Valpolicella.

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