Calves' Liver and Grapes

From Weekly Wisdom — January 2002

Meat Recipes

Yield: Makes 2 servings.

• 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.

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