Veal Liver

£12.92

Veal Liver from Wiltshire County Fayre is a premium delicacy, known for its tenderness and rich, mild flavour. Sourced from local farms in Wiltshire, Somerset, and the South West, our veal liver is carefully selected from grass-fed, free-range calves that are raised in the pristine British countryside. This ensures not only exceptional taste but also promotes sustainable and ethical farming practices.

Veal liver is prized for its fine-grained texture and succulent nature, making it one of the most sought-after cuts of offal. It is incredibly easy to prepare, whether you’re frying, sautéing, or grilling, and pairs beautifully with a variety of accompaniments.

Beyond its culinary appeal, veal liver is also one of the most nutritionally dense foods available. It is packed with essential vitamins and minerals, including iron, vitamin B12, vitamin A, and copper, making it a powerhouse of nutrition that supports overall health and wellbeing. A single serving provides a significant portion of your daily nutritional needs, helping to reduce the risk of deficiencies.

By choosing Wiltshire County Fayre’s veal liver, you’re not only enjoying a delicious and nutritious product but also supporting local farmers and sustainable meat production. Our commitment to quality and ethical sourcing means you can savour this gourmet treat with confidence, knowing it’s as good for you as it is for the environment.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.

Cooking Instructions

How to Cook Veal Liver with Caramelised Onions

Veal liver is a delicacy prized for its tender texture and mild flavour. It’s an excellent source of essential nutrients like iron, vitamin B12, and protein. In this recipe, we'll guide you through cooking veal liver to perfection, accompanied by sweet caramelised onions. Perfect as a main course or an appetiser, this dish will bring restaurant-quality flavour to your home.

Ingredients:

450g veal liver
240ml milk (optional, for soaking)
2 medium yellow onions, thinly sliced
4 tablespoons unsalted butter or olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Lemon wedges (optional, for serving)
Instructions:

Prepare the Veal Liver:

Start by removing any silver membrane from the liver. This thin, silver-like coating can be easily trimmed with a sharp knife.
Slice the liver into pieces approximately 5cm wide. Rinse them under cold water and pat dry with kitchen paper.
For a milder taste, soak the liver in a bowl of milk for at least 1 hour in the refrigerator. This step is optional but recommended for reducing the liver’s strong flavour.
Caramelise the Onions:

While the liver is soaking, heat 2 tablespoons of butter or olive oil in a large frying pan over medium heat.
Add the thinly sliced onions and cook them slowly, stirring occasionally, until they are soft and golden brown. This should take about 10 minutes.
Cook the Veal Liver:

Remove the liver from the milk and pat dry. Season both sides with sea salt and freshly ground black pepper.
In the same frying pan, melt the remaining 2 tablespoons of butter or olive oil over medium-high heat.
Add the liver slices to the pan, ensuring not to overcrowd them. Cook for 2-3 minutes on each side. The liver should be browned on the outside but still slightly pink in the centre to maintain its tenderness.
Serve:

Plate the veal liver and top with the caramelised onions. For an extra touch, garnish with chopped parsley and serve with lemon wedges on the side.
Top Tips:

Soaking in Milk: Soaking the liver in milk helps to mellow out its strong flavour, making it more palatable for those new to liver dishes.
Don’t Overcrowd the Pan: Ensure the liver slices have enough space in the pan to cook evenly. Crowding the pan can lead to steaming rather than searing.
Don’t Overcook: Overcooking liver can make it tough and dry. Aim for a slightly pink centre for the best texture and flavour.
Serving Suggestions:
Veal liver pairs wonderfully with roasted potatoes, steamed vegetables, or a fresh green salad. The sweetness of caramelised onions complements the liver’s rich taste, while a squeeze of lemon adds a refreshing zing.

Nutritional Benefits:
Veal liver is not only delicious but also a powerhouse of nutrition. Rich in iron, B12, and protein, it’s an excellent choice for those looking to boost their nutrient intake.

Conclusion:
Try this simple yet flavourful recipe for veal liver with caramelised onions. Perfect for a nourishing meal, it’s an ideal way to enjoy the rich taste of liver without the strong flavour often associated with it. Enjoy your veal liver with a side of roasted vegetables or a crisp salad for a balanced meal.

Storage Instructions

To maintain the freshness and quality of Veal Liver, proper storage is essential. Store the bag of Veal Liver in the refrigerator at a temperature below 40°F (4°C). It is important to keep the liver well-sealed to prevent any contamination or exposure to air. Properly stored, Veal Liver can be refrigerated for up to 1-2 days. If you don't plan to use it within that timeframe, you can also freeze the liver. Place it in airtight freezer-safe containers or resealable plastic bags, removing as much air as possible before sealing. Frozen Veal Liver can maintain its quality for approximately 2-3 months. When ready to use, thaw the liver in the refrigerator before cooking. It is important to cook thawed liver promptly and consume it within a few days for the best taste and safety.

Nutritional Information

Nutiritional information typical values per 100g,

as sold

Energy
140 kCal

Fat
4.85 g

of which saturates
1.56 g

Carbohydrate
2.91 g

of which sugars
0 g

Fibre
0 g

Protein
19.93 g

Salt
0.077 g

 

Packaging

This pack contains 400g-1kg Veal Liver.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.

Delivery & Collection

Delivery

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