posted by Mai 02-13-103 8:03 AM
Rosemary Calf's Liver with Onion and Apple
1 tsp. olive oil
1/2 lb. onion (sliced into thin rings)
2 granny smith apples (peeled and sliced)
1 Tbsp. white wine vinegar
1 Tbsp. lemon juice
1 tsp. sugar
1/2 cup water
2 Tbsp dried currants
1 Tbsp. fresh rosemary
1 tsp. unsalted butter
8 ounces calf's liver
1/4 cup white wine
Preheat oven to 200 degrees.
Place olive oil in a ten inch skillet and heat over medium heat. Add onions and cook them slowly browning them until lightly caramelized. They should be slightly limp and translucent. Add the apples and cook gently for about 5 minutes until they begin to brown. Add the vinegar, lemon juice, sugar and water. Cook over medium heat until the apples are soft but not falling apart. Reduce until the liquid should be almost evaporated. Add the currants and rosemary and toss for about two minutes.
Divide the onion-apple mixture, placing half in the center of two large plates. Remove plates to the warm oven.
In the same pan add the butter and heat until frothing. Add the liver and sauté over medium-high heat, tossing well, until cooked brown on the outside but still tender to the touch (about 7 - 10 minutes).
Top the onion-apple on each plate with half of the liver. With the pan still hot add the white wine and deglaze the pan. Reduce the liquid to about half and divide equally between the servings. Garnish with fresh rosemary.