The Lewis & Clark Cookbook/Leslie Mansfield 2002

Buffalo Liver with Madeira Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds buffalo liver or veal liver milk salt and freshly ground black pepper to taste
1/4 cup butter 1/2 cup finely chopped onion 1-1/2 cups Madeira
1/2 cup sour cream



1 Cut the liver into 1-1/2-inch thick by 5-inch long strips. Place the strips in a large bowl and completely cover with milk. Cover the bowl and refrigerate overnight.
2 Remove the liver from the milk and pat dry. Season the liver with salt and pepper and dredge in the flour. In a large skillet, melt the butter over medium heat. Add the liver in batches and brown on all sides. Remove the browned liver pieces to a shallow dish. Add the onion to the skillet and saute until tender. Whisk in the Madeira, scraping up any browned bits. Whisk in the sour cream until smooth. Return the liver and any accumulated juices to the skillet, and simmer until the liver is completely cooked and the sauce has thickened.

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