Calves' Liver

Keep raw liver refrigerated and cook within a day or freeze immediately. Thaw frozen liver in the refrigerator.

Soaking liver in milk for 30 minutes before cooking can help mellow its flavor and tenderize it.

Don't overcook liver; it becomes tough and rubbery quickly. Aim for a slightly pink center.

Pat the liver dry thoroughly before searing for a better crust.

Cut the liver into uniform pieces for even cooking.

Onions

Bacon

Mushrooms

Potatoes

Herbs (e.g., sage, thyme, parsley)

Red wine sauce

Balsamic glaze

Overcooking the liver, leading to a tough and dry texture.

Not trimming away the membrane and connective tissues, which can make the liver chewy.

Frying at too low a temperature, resulting in a steamed rather than seared texture.