Total Steps
3
Ingredients
11
Tools Needed
1
Ingredients
- 1.0 pounds Calves liver cleaned
- 1.0 cups Milk
- 1.0 cups Flour
- 1.0 tablespoons Bayou Blast (Emeril's Creole Seasoning)
- 1.0 tablespoons Oil
- 2.0 tablespoons Butter
- 4.0 tablespoons Sliced shallots, cut into rings
- 1.0 Pear sliced
- 2.0 tablespoons Balsamic vinegar
- 1.0 cups Veal stock
- Polenta(optional)
Instructions
Step 1
In a shallow bowl <a href="/technique/NM2HN7TN/soak">soak</a> liver in milk to cover for at least 2 hours; remove, discard milk and pat <a href="/technique/RF7SRX43/dry">dry</a>.
Step 2
<a href="/technique/YZF3BZM3/dredge">Dredge</a> liver in <a href="/technique/H7TNTGFZ/seasoned">seasoned</a> flour, shaking off excess. <a href="/technique/XZFHRHHF/heat">Heat</a> oil in a saute pan, add liver and <a href="/technique/CV6SZLKG/sear">sear</a> first side until well-browned, about 3 minutes. <a href="/technique/B52FHCF2/turn">Turn</a> and <a href="/technique/CV6SZLKG/sear">sear</a> second side 30 seconds for medium-rare; cook a little longer for medium. Remove to a <a href="/technique/ZJ3WDM5Q/plate">plate</a> and keep <a href="/technique/FVYNJCCW/warm">warm.</a> To pan add 1 tablespoon of butter. Add shallots and pear; toss and cook 2 minutes. Add vinegar and cook for 1 minute. Add stock, bring to a <a href="/technique/W7VKDJHH/boil">boil</a> and begin to <a href="/technique/H3TYV2MZ/reduce">reduce.</a> Return liver to pan, <a href="/technique/WDCS6JL5/taste">taste</a> sauce for <a href="/technique/MYJ2HRB7/seasoning">seasoning</a> and add remaining butter. <a href="/tech
Step 3
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 2 to 3 <a href="/technique/Y6MVNCHX/serving">servings</a>.