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Calves' Liver and Grapes

by in Jan 2002
Calves’ Liver and Grapes
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Yield: Makes 2 servings.

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  • 1/3 pound fresh calves' liver, thinly sliced
  • 1 cup milk or buttermilk
  • 1 tablespoon olive oil
  • 5 shallots, minced
  • salt and pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1/2 cup seedless red or green grapes, halved


Soak liver in buttermilk or milk overnight in a covered container in the refrigerator. When ready to cook, heat the oil in a skillet and then saute the shallots. Add the liver; sprinkle with salt and pepper. Fry for 2 or 3 minutes on each side; then add the vinegar and grapes. Cook for another 2 minutes.
Updated Wednesday, February 9th, 2005

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