Peppered Calf’s Liver

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 20

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a connoisseur

Ingredients

  • 800 g (1 lb 12 oz) calf’s liver
  • salt and pepper

Method

Peel the calf’s liver, removing the thin menbrane. Cut into even 3 cm (1¼ inch) cubes.

For the marinade, combine the olive oil with the rosemary, balsamic vinegar and pepper berries or peppercorns, add the liver to this mixture and chill for 1 hour.

Thread the liver onto skewers and season. Cook over high heat for 5–6 minutes, turning the skewers regularly.