Peppered Calf’s Liver


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a connoisseur


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


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.