Liver, bacon and onions in a Madeira sauce

    50 min

    This is a simple and quick dish to prepare for the family. I have added the Madeira to the dish to enhance the flavour. If you do not have Madeira consider using another fortified wine or port, or a sweet sherry. I use a saute pan to cook this recipe. With this dish I usually serve mashed potatoes and seasonal vegetables.


    Dorset, England, UK
    28 people made this

    Serves: 4 

    • 1 splash, olive oil
    • 1 knob butter
    • 2 medium onions, roughly sliced
    • 300g to 350g lamb's liver
    • 6 rashers streaky bacon
    • 2 dessertspoons plain flour
    • 150ml Madeira wine
    • 500ml vegtable or chicken stock
    • salt and pepper, to taste

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a saute pan over a medium heat add the oil and butter followed by the onions. Cook and stir until caramelised, about 7 to 9 minutes.
    2. Meanwhile prepare the liver and bacon by slicing them into thin strips. Once the onions have caramalised add the liver and bacon to the pan and fry over a medium heat until they are evenly brown throughout and no longer pink in the centre.
    3. Add two dessert spoons of plain flour to soak up the juices in the pan and then add the Madeira. Reduce the wine, by bringing to a simmer, so that the alcohol is bubbled off. Add the stock and continue to cook in the pan for about 20 to 30 minutes over a low to medium heat so the sauce thickens. Adjust seasoning if desired and serve immediately.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)