Liver with Fig Sauce
Author: 
Recipe type: entrée
Cuisine: Italian
Serves: 2
 
A different way to enjoy your liver. Great summer dish, when figs are in season.
Ingredients
  • 1 pound beef liver, sliced and peeled (your butcher can do this for you!)
  • 3 ripe figs
  • ¼ cup white wine
  • ghee or butter for sauteing
  • marinade
  • ¼ cup balsamic vinegar
Instructions
  1. Marinate the liver with the balsamic overnight in the refrigerator.
  2. Melt fat in a large skillet.
  3. Pat liver dry with towel.
  4. When the butter/ghee has reached sizzling temperature, place liver gently in it and let brown on the bottom for about 5 min.
  5. In the meantime wash the figs and remove stems.
  6. Blend figs in a food processor until smooth.
  7. Now turn liver.
  8. Add white wine and let evaporate for about 1 minute.
  9. Now add fig puree and stir well.
  10. Cover for about 2 min until sauce is warmed up.
  11. Serve immediately.
  12. ONLY ADD SALT TO THE LIVER AFTER PLATING OR IT WILL MAKE IT TOUGH!
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/liver-with-fig-sauce