How to make Liver in Wine | 1712 cooking | czech

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Non-alcoholic red wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more accessible.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch thickens without gluten.

Soak chicken liver in milk for an hour.

Strain the milk from the liver.

Melt butter in a pan.

Fry the liver for about two minutes on each side to sear.

Add a splash of red wine and let it evaporate.

Turn the liver in the wine for a nice dark red color.

Shred the zest of one lemon and squeeze out the juice into the pan.

Add water to cover the liver halfway up and salt.

Cook under the lid for 10 to 15 minutes.

Take the liver out and finish the sauce by reducing it if needed.

Stir in a few pieces of butter to make the sauce shiny and creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens