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INGREDIENTS for Marinade
2 cups white wine
1 tbsp minced garlic
1/2 cup lemon juice
INGREDIENTS for Liver
2 lbs fresh calf liver
2 chopped yellow onions
1 chopped green bell pepper
1 1/2 tbsp garlic
2 stalks chopped celery
2 cups olive oil
1 tsp dill
1 tbsp sage
1 large cubed turnip
3 bay leaves
1 tsp black pepper
1 to 2 tsp mustard seed
1 tbsp sugar
1 cup chopped French basil
2 tbsp lemon juice
2 cups white grapes
1 tbsp sea salt
PROCEDURE for Marinade: Marinate the liver overnight in 1 cup wine, garlic, and lemon juice.
PROCEDURE for Liver
- Brown the liver in the onions, bell pepper, garlic, and celery in olive oil.
- Add dill and sage.
- Add the turnip, bay leaves, black pepper, and mustard seed. A
- dd the sugar, and blend thoroughly into the meat and vegetables to caramelize.
- After the onions are translucent, add basil and lemon juice.
- Add 1 cup grapes and add water to build stock.
- Cook for 60 minutes over high heat. Reduce heat, add the remaining wine and simmer for 20 minutes before serving.
- Add the remaining white grapes and fresh chilies to garnish this delicious dish. Serve with buttered mashed potatoes, enriched with sour cream, mayonnaise and celery seed.
