🥩 Grilled Calf Liver with Burnt Onion Sauce

This restaurant-style grilled calf liver recipe is ideal for chefs and home cooks looking to elevate offal cooking with professional techniques. Using minimal ingredients and precise heat control, you’ll achieve a refined plate suitable for fine dining menus or special occasions. Serve it with seasonal vegetables or a smooth purée for a complete and elegant main course that highlights the natural character of calf liver.

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Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Main Course

Cuisine: Classical Bistro, Modern European

Keyword: Calves Liver, Mashed Potato

Servings: People

Author: admin

Equipment

Heavy-bottom pan or cast-iron skillet
Tongs
Saucepan
Sharp chef’s knife
Cutting board

Ingredients

Grilled Calf Liver

1.5 kg veal calf liver cleaned, sinew removed
80 ml olive oil
Salt to taste
Freshly ground black pepper to taste

Burnt Onion Sauce

300 g pearl onions
80 g goose fat
300 ml brown chicken stock BR
80 ml red wine sauce reduced
Salt to taste

Instructions

Grilled Calf Liver

Heat a heavy pan over high heat and add olive oil.
Season the calf liver generously with salt and freshly ground black pepper.
Sear the liver on both sides until well browned, about 2–3 minutes per side.
Finish cooking by basting briefly if needed; avoid overcooking to keep the liver tender.
Remove from heat and allow to rest briefly before plating.

Burnt Onion Sauce

Heat goose fat in a saucepan over medium heat.
Add pearl onions and cook until deeply caramelized and slightly burnt.
Deglaze with brown chicken stock and red wine sauce.
Simmer until slightly thickened and glossy.
Season with salt to taste.

Notes

Grilled calf liver with burnt onion sauce, creamy mashed potatoes, crispy bacon, and parsley garnish on a white plate. — Restaurant-style grilled calf liver served with creamy mashed potatoes, crispy bacon, and rich burnt onion sauce.

Plating & Presentation Tips:- Spoon the burnt onion sauce onto the plate first.
Arrange sliced grilled calf liver neatly on top.
Garnish with microgreens or herbs for freshness.
Serve with a bright purée or seasonal vegetables for contrast.

Allergen Information:-
Contains: Sulphites
Free from: Gluten, nuts, dairy, shellfish, eggs
Nutrition Breakdown (Approx. per serving)
Calories: 310 kcal
Protein: 28 g
Fat: 20 g
Iron: High
Carbohydrates: 6 g

Storage Tips:-
Best served fresh.
Store leftovers refrigerated in an airtight container for up to 24 hours.
Reheat gently to avoid toughening the liver.

Pairing Suggestions:-
Creamy mashed potato or celeriac purée
Sautéed spinach or glazed root vegetables
Full-bodied red wine or dry sherry

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