How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Liver With Port Sofregit?

You need 10 ingredients. The key ingredients include: 2 lb. veal or pork liver (8 slices, 1/4 inch thick), salt and white pepper to taste, 6 oz. margarine, melted, 8 to 10 pieces bacon, cooked, and more.

Is Grilled Liver With Port Sofregit suitable as meat & poultry?

Yes, Grilled Liver With Port Sofregit falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Grilled Liver With Port Sofregit?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Liver With Port Sofregit Recipe

Name: Grilled Liver With Port Sofregit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. veal or pork liver (8 slices, 1/4 inch thick); salt and white pepper to taste; 6 oz. margarine, melted; 8 to 10 pieces bacon, cooked; 6 medium garlic cloves, peeled; 2 Tbsp. olive oil; 1 bunch parsley, rinsed thoroughly, remove stems and chop; 1 c. beef stock; 3/4 c. Port wine; butter

Try this homemade Grilled Liver With Port Sofregit recipe the whole family will love. Made with veal, salt, margarine and bacon. Easy step-by-step instr…

This Grilled Liver With Port Sofregit relies on simple, everyday ingredients such as margarine, melted, to 10 pieces bacon, cooked, medium garlic cloves, peeled and olive oil. It comes together quickly and makes 4 servings, at about 1889 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

1889

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Grilled Liver With Port Sofregit

Tips for the best results

Variations & substitutions

My Personal Notes

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