This is a delicious way to serve liver. The tarragon vinegar and lemon enhance the flavor of the liver. It's a pleasant change from liver with onions and bacon. It is also very eye-appealing.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dredge liver slices in flour, shaking off excess, and season with salt and pepper.

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  • Melt butter in a large skillet over medium high heat. Cook liver for 5 minutes per side, reducing heat if necessary. Transfer to a heated serving dish, and keep warm.

  • In the same skillet, increase heat to medium high and add tarragon vinegar, scraping the bottom of the skillet with a wooden spoon. If necessary, add a small amount of water to increase sauce. Lay lemon slices over liver, and pour sauce over the top. Sprinkle with freshly chopped parsley. Serve immediately.

Nutrition Facts

210 calories; protein 20.1g 40% DV; carbohydrates 12.7g 4% DV; fat 9.3g 14% DV; cholesterol 285.5mg 95% DV; sodium 388.3mg 16% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2006
This is really great way to cook liver thank you so much... Read More
(6)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/25/2006
This is really great way to cook liver thank you so much... Read More
(6)
Rating: 5 stars
12/21/2014
I've served this to my family 3 times now and I love it. My husband likes it and my son will eat it under duress which is better than I can say for any other form of liver I've tried. Instead of pouring the tarragon sauce over the top I serve it on the side as a dip for the french fry-like fried liver strips. The sauce is so delicious I could eat it straight. Read More
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