Recipe: Liver and bacon with orange-leek sauce

Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.

Article content

Liver is a cut of meat that doesn’t get much play as it should on the dinner table. My twin sister and I were adventurous and ate foods most kids are wary of, including broccoli, spinach and tomatoes. It helped that our mother was an excellent cook, never daunted by a new recipe like this liver dish.

Calf liver and bacon with orange-leek sauce

Article content

Whenever possible, buy liver the day you plan to use it. Lamb, venison, and beef liver may be used in place of calf liver. Serve with a green vegetable, and fluffy mashed potatoes.

Article content

8 bacon slices

1 tbsp. butter

1 leek, white part only, sliced very thin

4 calves’ liver slices, about 1½ pounds

¼ cup all-purpose flour mixed with salt and pepper to taste

Juice and grated zest of ½ orange, about ¼ cup juice

In a large skillet, fry bacon until crisp. Drain on paper towels and keep warm. Pour off all but 1½ tbsp. of the bacon fat and set the skillet aside for sautéing the liver.

Melt butter in another skillet over medium heat and add the sliced leek. Cover and cook slowly until tender. Set aside.

Dredge the liver in the seasoned flour and shake off the excess. Heat the reserved tablespoon of bacon fat in skillet and sauté the liver over medium-high heat for 1 — 2 minutes on each side, or until done to your taste. Transfer to a serving plate and keep warm.

Add orange juice and zest to the leeks over high heat and bring to a boil. Pour over the liver.

Arrange the bacon on the side. Serve with a green vegetable and fluffy mashed potatoes.

Serves 4. 

Bookmark our website and support our journalism: Don’t miss the news you need to know — add VancouverSun.com and TheProvince.com to your bookmarks and sign up for our newsletters here.

You can also support our journalism by becoming a digital subscriber: For just $14 a month, you can get unlimited access to The Vancouver Sun, The Province, National Post and 13 other Canadian news sites. Support us by subscribing today: The Vancouver Sun | The Province.

Share this article in your social network