Try this delicious recipe from River Cottage Australia.
Preheat your frypan at a high heat and add a splash of oil.
Season both sides of your liver with salt and pepper then fry for about 90 seconds each side.
Move your liver onto a warm plate and lower the heat under the pan to medium low. Into the pan put your butter, sage and garlic and fry until the garlic softens. Add the balsamic vinegar and parsley and let bubble for 30 seconds.
Spoon the sauce over the liver and season with black pepper.
Serve with a simple green salad, dressed with balsamic vinegar and olive oil.
Nutritional analysis per serving (54 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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