Recipes
Swiss Chris Recipes
Calf’s Liver in Madeira Sauce
Calf’s Liver
The other part of the meal first had at the Brune Mutz.
Feeds 4 or 2 meals for 2
Ingrediants
4 slices Calf’s liver,
40 mL Madeira wine.
40 mL Red Wine
1 Onion,
1 thick slice Pancetta or Black Forest Bacon, or any heavily smoked bacon.
¾ Litre Beef Stock.
1 Maggi cube
3 cloves garlic.
Dice the onion and cut the bacon into cubes. Fry the bacon and onion until the onion is almost transparent then add the garlic. Add the Madeira and reduce by half, then add the Stock, maggi cube and red Wine. Reduce by a half again. Add a glug of Madeira if it tastes weak. Lastly get a frying pan heated until it smokes. Melt butter and add the liver. Fry until brown. It should only take a minute. Put the liver into the sauce along with any juices. It can also be served with Rösti (grated potato with onion and sometimes diced bacon)