Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
- Melt the butter in a large frying pan and brown the liver pieces on both sides. Remove to a dish and keep warm.
- Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil. Add the stock and cook, stirring, until thickened.
- Add the tarragon and heavy cream and season to taste with salt and pepper.
- Return the liver to the pan and coat with the sauce. (Allow the liver to cook a little more if necessary, but beware of overcooking.)
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 1 gram
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