Dutch Milk-Fed Calve's Liver, Fresh, 2 x +/-150g

Calves liver is a versatile ingredient. We recommend cooking down in a red wine reduction, with onions and garlic, and serving with smooth mash potato and some seasonal greens. Calves liver also works well in terrines.

Top Tip: Soak the calves liver in a bowl of milk for at least 30min-60minutes. This enhances the flavour and takes away any biterness.

Origin: Holland