Baked Liver with Sage & White Wine
Other popular ways to prepare liver: Venetian style, with red wine and baked onions. Also delectable!! But that’s for another time. Or make a liver paté! Or how about my dirty rice with liver and shrimp?
So I had liver for dinner and I made chicken cordon bleu for the hubs. Isn’t that sweet…
- 9 oz (250 g) pork or veal liver
- 1 medium garlic clove, sliced
- ½ cup (120 ml) dry white wine
- 1 tbsp fresh sage leaves
- olive oil
- 2 tsp black peppercorns
- Soak the liver in cold water for 2 hours in the fridge.
- Then pat the liver dry with kitchen paper. Pour a splash of olive oil in a non-stick pan and place it over high heat until hot. Then add the liver.
- It will shrink, that’s normal. Quickly brown the liver on one side for 3 minutes. Then flip it over.
- Bake the liver for another 3 minutes. Cooking time depends on how you want the liver to be on the inside. I like mine quite pink.
- Once seared on both sides, place it on a plate and cover with tinfoil. Put it aside until needed later. Add extra olive oil to the pan (don’t wipe it clean) and turn the heat to medium. Add the sliced garlic and black peppercorns to the pan.
- Gently fry the garlic without browning for a couple of minutes until fragrant. Then pour in the dry white wine. Season with a pinch of pepper and salt.
- Bring the wine to a simmer and cook for 3 minutes. Then check the seasoning and add extra pepper or salt to taste if necessary. Also add the fresh sage leaves and the baked liver.
- Put a lid on the pan and let the liver warm through for another 3 minutes. Then transfer the liver on a warm deep plate and drizzle with the baked garlic, sage and peppercorns. Drizzle with the remaining wine sauce. Serve hot.