Calf's Liver With Irish Whisky And Tarragon

1. 1

   Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.

2. 2

   Melt the butter in a large frying pan and brown the liver pieces on both sides.

3. 3

   Remove to a dish and keep warm.

4. 4

   Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil.

5. 5

   Add the stock and cook, stirring, until thickened.

6. 6

   Add the tarragon and heavy cream and season to taste with salt and pepper.

7. 7

   Return the liver to the pan and coat with the sauce.

8. 8

   (Allow the liver to cook a little more if necessary, but beware of overcooking.)

* Per serving · 4 servings · Values may vary.

No additional tips available.