Calves Liver au Poivre with Creamed Cabbage
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Calves Liver peppered, fried and deglazed with Red Wine and served with Creamed Cabbage enhanced with Mushrooms and Bacon Lardons
thin slices of calves liver (note when you are buying for four, the slices will shrink a little when cooked)
- Make the Creamed Cabbage Recipe and keep covered to one side
- Coarsely grind the peppercorns with a pestle and mortar. Make a seasoned flour with salt and flour and very lightly cover the pieces of the liver brushing off any excess flour. Sprinkle ove the pepper and press into the liver on both sides.
- Reheat the cabbage. Heat a little olive oil in a frying pan and put over a medium heat. Quickly fry the liver for about three minutes per side, put a portion of cabbage on each plate lay the liver on top.
- Pour the red wine into the frying pan, turn up the heat and reduce down to a couple or so of tablespoonfuls. Pour over the liver and serve Zoom .
Serve with: Creamed Cabbage Recipe
Notes: The pictures do not do credit to this great dish - must reshoot.
Categories: cliver cmeat ccabbage cmushroom cmain Recipe Id: r1750