Liver with Sweet Wine and Capers
Liver is a meat your either love or don't. If you're a liver-lover, here's an alternative to liver and onions that is delicate and pleasing. Use any sweet red wine of your choice - Madiera, Marsala, sherry or fortified wine (I often use Manischewitz blackberry wine). This dish takes only a few minutes to make on a weeknight. Combine with a starch and a vegetable and you'll have a nutritious, tasty dinner.
This recipe can also be used on veal chops, with satisfying results.
Ingredients
Liver of your choosing - chicken, veal, beef or pork
Flour
Salt and pepper
Sweet red wine - Madiera, Marsala, Sherry, or fortified wine
Dijon mustard
Capers
Butter
Method
Coat the liver with flour that's been sprinkled with salt and pepper. Melt a knob of butter in a saucepan, brown the coated liver in the pan according to your preferred level of doneness. When done, remove the liver to a separate plate. Cover to keep warm.
Add wine to the pan and boil down, scraping up the brown bits to add taste to the sauce. When boiled down to half, add a spoonful of capers to taste and a spoonful of Dijon mustard, also to taste. When the sauce is syrupy, quickly whisk in a knob of butter and remove from heat.
Spoon the sauce over the liver and serve.
Liver is a meat your either love or don't. If you're a liver-lover, here's an alternative to liver and onions that is delicate and pleasing. Use any sweet red wine of your choice - Madiera, Marsala, sherry or fortified wine (I often use Manischewitz blackberry wine). This dish takes only a few minutes to make on a weeknight. Combine with a starch and a vegetable and you'll have a nutritious, tasty dinner.
This recipe can also be used on veal chops, with satisfying results.
Ingredients
Liver of your choosing - chicken, veal, beef or pork
Flour
Salt and pepper
Sweet red wine - Madiera, Marsala, Sherry, or fortified wine
Dijon mustard
Capers
Butter
Method
Coat the liver with flour that's been sprinkled with salt and pepper. Melt a knob of butter in a saucepan, brown the coated liver in the pan according to your preferred level of doneness. When done, remove the liver to a separate plate. Cover to keep warm.
Add wine to the pan and boil down, scraping up the brown bits to add taste to the sauce. When boiled down to half, add a spoonful of capers to taste and a spoonful of Dijon mustard, also to taste. When the sauce is syrupy, quickly whisk in a knob of butter and remove from heat.
Spoon the sauce over the liver and serve.