Calf’s Liver in Red Wine

Serves 4
Fibre o.9g, protein 34, fat 41g
Calories/serving: 572
WWpoins per serving: 10

  • 3 shallots or 1 small onion, peeled and finely chopped
  • 125ml/4floz red wine
  • 2 tablespoons fresh lemon juice
  • 6oml/2floz olive oil
  • 1/2 teaspoon dried oregano, or 1 1/2 teaspoons fresh, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground
  • black pepper
  • 45og/1lb calf’s liver, sliced
  • 6og/21/20z butter

1. Combine the shallots, wine, lemon juice, oil, oregano, salt and pepper in a large bowl to make a marinade. Marinate the liver for i hour, then turn the meat and marinate for another hour.
2. Remove the liver from the marinade. Discard the marinade.
3. Melt the butter in a frying pan and saute the liver for 5 minutes on each side.

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