Calf’s Liver with Madeira Sauce


by: Stacia

The nutty flavor of Madeira has a natural affinity for liver. This recipe also contains wine vinegar to balance the sweetness of the Madeira. Makes 4 main-course servings.


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serves: 4

Sautéed Calf's Liver recipe

1/4 cup Rainwater (or Malmsey Madeira or medium-sweet sherry such as cream sherry)

3 tablespoons red (white, or sherry wine vinegar, or to taste)

1 tablespoon commercial meat glaze (or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water)

3 tablespoons cold butter (sliced)



Nutrition Facts
Calf’s Liver with Madeira Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 81

  • Total Fat: 8.9 g
  •     Saturated Fat: 5.5 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 23.1 mg
  • Sodium: 89.1 mg
  • Total Carbs: 0.2 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0 g
  • Protein: 0.6 g

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1.  While the liver is cooking, combine the Madeira, 3 tablespoons vinegar, and the meat glaze and its soaking liquid in a small saucepan and bring to a simmer. The sauce should be lightly syrupy. If it is too thin, boil it down for a minute. If it is too thick, add a little broth or water. Taste the sauce and adjust with vinegar if it needs more tang. If it is too acidic, boil it down until it is very thick and then thin it with water or broth to the consistency you like. Whisk in the butter, a slice at a time, and season with salt and pepper.

2.  When the liver is ready, transfer it to a plate lined with paper towels to absorb the oil and then place on warmed plates. Serve the sauce over the liver slices.

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