Busters Recipes

Italian Fegato alla Toscana (Sage Seared Calves' Liver)
  
  2 tsp. extra virgin olive oil
1 large clove garlic, minced
8 ounces calves liver (sliced into 1/8 inch strips)
1 Tbsp. fresh sage
1 Tbsp. flat leaf parsley
1/4 tsp. salt
fresh ground black pepper to taste
1 tsp. fresh lemon juice
2 Tbsp. red wine
1 tsp. balsamic vinegar
2 tsp. unsalted butter
  
  Place the olive oil in a large non-stick skillet and heat over medium. Add the minced garlic and cook, stirring frequently, until translucent.
Add the strips of calves liver, fresh sage and parsley and cook until the meat is seared on the outside and pink on the inside (about 4 - 5 minutes).
Remove the cooked liver to a hot plate and quickly deglaze the pan with the lemon juice, red wine, vinegar and butter for 30 to 45 seconds.
Pour over meat and serve. Serves 2.