Smothered Liver

8 servings
  • 8 slices of liver, 1/2inch thick, preferably calves liver
  • 1/4 cup sherry wine vinegar
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon dry mustard
  • 4 garlic cloves, finely mashed
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • Flour, as needed
  • 8 slices bacon, fried crisp, bacon grease reserved
  • 2 cups chicken stock
  • Marinate the liver in a mixture of the vinegar, Worcestershire, dry mustard, garlic, salt, and pepper for 30 to 60 minutes.

  • Remove the liver from the marinade, reserving the marinade. Pat the liver dry and dust it with flour. In a heavy skillet, over a mediumhigh heat, sear the liver in a little of the reserved bacon grease. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.

  • Drain the excess bacon grease from the skillet. Place the reserved marinade and chicken stock in the skillet, over a mediumhigh heat, and reduce by half. Pour this sauce over the liver and serve with the crisp bacon slices and pickled serranos or jalapenos on the side.

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5.0 1
I found this recipe to be easy to prepare, delicious to eat and a reminder of my past in the south. item not reviewed by moderator and published