Saute of Liver, Bacon, and Shallots – a delicious recipe with bacon, olive oil, butter, shallots, mustard, Worcestershire sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the liver and the bacon into strips about 2in (6cm) long and 1/2 in (5cm) wide.
2
Heat 1 tbsp each oil and butter in a large frying pan over medium heat.
3
Add the shallots and cook, stirring frequently, for 5 minutes, or until golden.
4
Transfer to a plate.
5
Add the remaining oil and butter to the pan and increase the heat to high.
6
Add the liver and bacon and cook for 3-4 minutes, until the liver is seared and slightly pink inside.
7
Return the shallots to the pan.
8
Pour in the vermouth, and boil, scraping up any browned bits in the pan with a wooden spoon, for 12 minutes.
9
Reduce the heat to medium-low and stir in the mustard and the Worcestershire sauce (if using).
10
Season with salt and pepper and serve at once.
11
Variation
12
Lamb's Liver and Bacon
13
Use the same quantity of lamb's liver.
14
Add a dash of Tabasco sauce for an extra touch of spice.
1166
kcal
Calories
93
g
Fat
2
g
Carbs
74
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 oz (350g) calves' liver, 8 thick bacon slices, preferably maple cured, 1 tbsp olive oil, 2 tbsp butter, and more.
Yes, Saute of Liver, Bacon, and Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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