Liver with Wine Sauce

liver with wine sauce

Liver with Wine Sauce

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I’ve been making this dish for years now, and it’s one of my favorites. It has a rich, hearty flavor that I find impossible to resist.
Servings: 4
Calories: 707


  • 4 slices calf's liver or 8 slices lamb's liver
  • 1 lb flour for coating
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 1/2 oz lean bacon rashers rinded and cut into narrow strips
  • 1 garlic clove crushed
  • 1 onion chopped
  • 1 celery stick sliced thinly
  • 1/4 pint red wine
  • 1/4 pint beef stock
  • good pinch of ground allspice
  • 1 tsp Worcestershire sauce
  • 1 tsp chopped fresh sage or 1/2 tsp dried sage
  • 3 - 4 to matoes peeled, quartered and deseeded
  • salt and pepper
  • fresh sage leaves to garnish
  • new potatoes or saute potatoes to serve


  • Wipe the liver with kitchen paper (paper towels), season with salt and
  • pepper to taste and then coat lightly in
  • flour, shaking off any excess.
  • Heat the oil and butter in a pan and 2. fry the liver until well sealed on both sides and just cooked through - take care not to overcook. Remove the liver from the pan, cover and keep warm, but do not allow to dry out.
  • Add the bacon to the fat left in the pan, with the garlic, onion and celery. Fry gently until soft.
  • Add the red wine, beef stock, allspice, Worcestershire sauce, sage and salt
  • and pepper to taste. Bring to the boil and simmer for 3-4 minutes.
  • Cut each tomato segment in half. Add to the sauce and continue to cook for 2 - 3 minutes.
  • Serve the liver on a little of the sauce, with the remainder spooned over. Garnish with fresh sage leaves and serve with tiny new potatoes or saute potatoes.
Calories: 707 kcal
Carbohydrates: 101 g
Protein: 35 g
Fat: 15g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 239 mg
Sodium: 1410 mg
Potassium: 992 mg
Fiber: 6 g
Sugar: 8 g
Vitamin A: 28142 IU
Vitamin C: 32 mg
Calcium: 62 mg
Iron: 11 mg
Ingredients Liver, Offal
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