Calf's Liver

Store raw liver in its original packaging or tightly wrapped. It's best cooked very soon after purchase.

Soak calf's liver in milk for 30 minutes before cooking to mellow its flavor and tenderness.

Don't overcook! Liver should be slightly pink in the center for the best texture and taste.

Slice liver into uniform pieces for even cooking.

Serve with onions, bacon, or a pan sauce to complement its richness.

Onions

Bacon

Mushrooms

Potatoes (mashed, fried)

Sage

Balsamic vinegar

Red wine

Overcooking the liver, which makes it tough and dry.

Not cleaning or trimming the liver properly, leaving it with a metallic taste.

Using very high heat for too long, which can cause it to toughen rapidly.