Calf’s Liver with Bacon Gravy
How to get your kids to eat liver? Add bacon gravy. How to entice your partner, who stays away from offals of all kinds, to eat liver? Add bacon gravy. There is something about gravy that makes all food deliciously edible. Not that there is anything wrong with the basic ingredients, but let’s be honest: even mashed potatoes, or mashed cauliflower for that matter is pretty plain on its own – everything is better with gravy! Sausages taste amazing with caramelized onion gravy, hamburger steaks with gravy, Paleo biscuits and gravy, anyone?!
Okay, so the gravy trumps the liver here, but they must stay together to put on a show and be a complete, nutritious meal. Liver is important to consume on a regular basis as it is rich in Vitamin A and essential B Vitamins. If you suffer from chronic fatigue or weakness, liver may help in adjusting your iron and B12 levels, you can read all about it in the extensive Paleo guide to liver. Bottom line: eat it, it’s good for you, and you can learn to like it when you cook it in tasteful, interesting ways.
We recommend serving this liver dish with a cauliflower mash, but you can also add a simple side of braised cabbage too.
Calf’s Liver With Bacon Gravy Recipe
Serves: 2Prep: 10 minCook: 30 min
Values are per portion. These are for information only & are not meant to be exact calculations.
Add to Meal Plan
14 oz. calf’s liver, trimmed of any excess fat and sinew
2 tbsp. cooking oil (i.e. ghee or avocado oil)
1 tbsp. grass-fed butter (optional)
Salt & pepper to taste
Cauliflower mash, to serve (optional)
Bacon Gravy Ingredients
5 strips streaky bacon, chopped
1 red onion, finely chopped
3 garlic cloves, crushed
1/2 cup red wine (optional)
1 cup beef stock
1 bay leaf
2 sprigs fresh thyme
Salt & pepper to taste
Heat a large pan over medium-high heat, then add the oil and butter (if using) and allow to melt and become foamy.
Add the liver and brown on both sides. Season to taste, then remove from the pan and set aside.
In the same pan, add the bacon and onion and allow to cook until the bacon is turning golden brown and the onions are soft.
Add the garlic and fry for 2 minutes before adding the red wine.
Allow the red wine to reduce before adding the beef stock, bay leaf and thyme.
Season to taste and allow to reduce by half.
When the sauce has reduced, add the liver back in along with any resting juices and allow to heat through.
Serve the liver over cauliflower mash with a generous spoonful of gravy.
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