Delicious Baked Liver in Wine Sauce Recipe

There’s something about the rich and savory flavors of liver that never fail to impress my palate. Whether it’s beef or calf liver, pan-fried or slow-cooked, there’s no denying that this ingredient brings a unique depth of flavor to any dish. But have you ever tried baking liver in wine sauce? If not, then you’re in for a real treat with this recipe.

Baked liver in wine sauce is an elegant and simple dish that will leave your taste buds longing for more. The dish is prepared by baking liver pieces in a white wine sauce, with onions and bacon added for an extra burst of flavor. The acidity from the white wine perfectly balances the bold flavors of the liver, while the bacon adds a smoky twist to this classic dish.

And what I love most about this recipe is how customizable it is. You can use beef or veal liver depending on your preference, and even experiment with different types of wine to create a unique flavor profile.

So whether you’re a lover of liver dishes or looking to try something new, this baked liver in wine sauce recipe is sure to win over even the toughest critics. So let’s roll up our sleeves and get started on creating this simple yet sophisticated dish.

Why You’ll Love This Recipe

Baked Liver in Wine Sauce
Baked Liver in Wine Sauce

Are you on the hunt for a recipe that is both simple and delicious? Then look no further! Baked liver in wine sauce is a dish that will leave you feeling satisfied and fulfilled.

Firstly, the dish is incredibly easy to make. With just a few simple ingredients, you can whip up this meal in no time at all. All you need is calf liver, white wine, butter, onions, bacon, and a handful of spices. You don’t have to be an expert chef to make this baked liver recipe.

Secondly, the flavor profile of this dish is simply amazing. The rich and savory liver pairs perfectly with the tangy wine sauce. The addition of bacon and onions adds depth and complexity to the overall flavor of the dish. Each bite of the liver coated in a luscious sauce will leave you wanting more.

Lastly, this recipe is incredibly versatile. It can be served as an appetizer or a main course depending on your preference. It pairs well with a wide range of side dishes such as mashed potatoes or roasted vegetables. It is also perfect for entertaining guests or for a cozy night in.

In conclusion, there are many reasons why you will love this baked liver in wine sauce recipe. Not only is it simple to prepare, but it is also packed with flavor and can be adapted to suit your needs. So why not give this recipe a try? Your taste buds will thank you!

Ingredient List

“Indulge in the savory flavors of Baked Liver in Wine Sauce”

Here are the ingredients you will need for this delectable baked liver in wine sauce recipe:

  • 1 pound calf liver, sliced into pieces
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 strips bacon, diced
  • 1 medium onion, chopped
  • 2 tbsp. butter
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tsp. dried oregano
  • 1 tsp. white vinegar
  • 1 tsp. lemon juice

The Recipe How-To

“A hearty and flavorful dish perfect for a chilly night in”

Step 1: Rinse the Liver

Before preparing the liver, we need to rinse it well under cold water. Then, we have to pat it dry using a paper towel.

Step 2: Season and Dredge the Liver

After rinsing and drying the liver, it’s time to season it with salt and pepper. Then dredge each liver slice into the flour mixture, shake off any excess.

Step 3: Cook the Bacon and Onions

Preheat oven to 350°F. Then take a medium skillet and cook the chopped bacon at medium-high heat for about 3 minutes until crisp. Afterwards add in thinly sliced onions, cook both for another 3 minutes before transferring them to a baking dish.

Step 4: Cook the Liver Slices

Using the same skillet where you cooked bacon and onions, heat butter over medium-high heat until melted. Then add in livers, cook for about 2 minutes each side or until browned. Transfer them into a baking dish over onions and bacon.

Step 5: Make Wine Sauce

In the same skillet, reduce heat to medium and pour in white wine (or red wine) scraping up any browned bits from skillet while stirring occasionally for about 2-3 minutes. Add chicken broth or beef broth then bring to a boil. Reduce heat to low and simmer for about 3-4 minutes until reduced by half.

Optionally: you may add some cream if desired before pouring it over the meat.

Step 6: Bake Liver in Wine Sauce
Spread wine sauce into baking dish with livers, bacon & onions. Bake uncovered for about 15-20 minutes, or until internal temperature reaches 140°F.

This recipe is perfect if you want variety from usual beef recipes that involve red meat cuts like steaks or roasts. Baked liver in wine sauce recipe is a fine, hearty and savory meal that’s simple to make, yet so tasty good.

Substitutions and Variations

“Let the aroma of red wine and herbs fill your kitchen”

As with any recipe, there are always substitutions and variations that can be made to suit your personal preferences. Here are a few ideas for changing up this baked liver in wine sauce recipe:

– Instead of calf liver, try using beef liver or even chicken livers for a different flavor profile

– For the wine sauce, try using red wine instead of white wine for a heartier and richer taste

– Add some diced bacon to the dish while cooking for added saltiness and texture

– If you don’t have any oregano on hand, try using fresh sage or rosemary instead

– For an even creamier sauce, add a few tablespoons of heavy cream or sour cream to the mixture towards the end of cooking.

Don’t be afraid to experiment with different ingredients and techniques to create your own personalized version of this tasty dish. Whether you prefer a tangy white wine sauce or a rich red wine sauce with plenty of bacon and onions, this recipe is easily adaptable to suit your culinary desires.

Serving and Pairing

“Impress dinner guests with this sophisticated and delicious meal”

Now that your delicious baked liver in wine sauce is ready, it’s time to think about how to serve and pair it. This dish is best enjoyed with a side of mashed potatoes or roasted vegetables like carrots, Brussels sprouts or parsnips.

For the wine pairing, I suggest serving this baked liver dish with a light red wine that has a smooth texture, such as Pinot Noir or Barbera d’Alba. The full-bodied flavors from these wines make a perfect complement to the rich and savory flavors of the liver in wine sauce.

If you’re feeling adventurous, you could also try pairing this dish with a white wine like Chardonnay or Sauvignon Blanc. These wines offer a nice counterbalance to the earthy and robust flavors of the liver sauce. Just make sure the white wine is not too sweet.

When serving this baked liver dish, remember to pour some extra wine sauce over it just before you bring it out. This will help give it an extra touch of flavor and enhance its aroma.

Bon Appétit!

Make-Ahead, Storing and Reheating

“Transform liver into a culinary masterpiece with this recipe”

Ah, the age old conundrum – how do you make a dish ahead of time without sacrificing flavor or texture? Fear not, dear reader, for I have the solution for you when it comes to this baked liver in wine sauce recipe.

This dish can be made up to 24 hours ahead of time and stored in the refrigerator until ready to be baked. Simply follow steps 1-6 of the recipe and then cover the dish tightly with aluminum foil or plastic wrap before placing it in the refrigerator.

When you’re ready to bake it, preheat your oven to 375°F and bake as directed in step 7. Remember, cooking times may vary slightly depending on your oven and the thickness of your liver slices, so keep an eye on it.

If you have any leftovers (which may be unlikely because this dish is just that good), they can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place individual portions in a microwave-safe dish or on a plate covered with foil and heat in the microwave until heated through. Alternatively, you can reheat the whole dish in the oven at 350°F until heated through.

Pro tip: If you’re worried about your liver drying out during reheating, spoon some of the leftover sauce over it before reheating to keep it nice and moist.

So go ahead, make this delicious baked liver in wine sauce recipe ahead of time and quell any fears of losing flavor or texture – because this recipe is sure to impress any crowd even when served as leftovers!

Tips for Perfect Results

“Pair with a bold red wine for the ultimate dining experience”

To yield perfect results for this baked liver in wine sauce recipe, you need to pay close attention to specific details that can make a difference between failure and success. Here are some tips to help you achieve the perfect baked liver in wine sauce:

1. Rinse your liver slices in cold water for several minutes before removing them from the package. This process will remove any possible metallic taste and excess blood.

2. Make sure to season your calf liver pieces appropriately with salt and pepper before dredging them in flour. Proper seasoning will add an extra layer of flavor to your dish.

3. Always use a high-quality white wine for the wine sauce recipe. The better the quality of the wine, the better tasting sauce you’ll end up with.

4. You can add fresh sage or oregano to your recipe ingredients as an option for added flavor.

5. To prevent burning, cook your onions and bacon at medium-high heat instead of high heat, giving them time to caramelize naturally.

6. For those who dislike calf liver’s strong taste, using veal liver is a valid substitution option that produces equally good results.

7. If you want to make pork or beef liver, I recommend a similar recipe using red wine rather than white wines as it matches the flavour profile of these meats better.

By following these easy tips step by step, you will ensure that your baked liver in wine sauce comes out perfectly every time you make it.


As we conclude this recipe article, let’s take a moment to address some frequently asked questions that you may have about the baked liver in wine sauce recipe. Whether you’re an experienced cook or a beginner, it’s always helpful to get some guidance when preparing new dishes. Here are some answers to the most common queries we receive about this recipe.

How long does it take to cook liver in the oven?

If you’re looking for a delicious way to prepare liver and onions, why not try baking them? First, preheat your oven to 360°F (180°C). Next, gather all the ingredients and place them in an oven-proof dish. Cover the dish with aluminum foil and bake in the oven for 35-40 minutes, taking off the foil for the last five minutes. However, keep in mind that this cooking method won’t produce crispy liver.

Are you supposed to rinse liver before cooking?

To prepare liver slices, rinse them carefully in cold water and then use paper towels to gently dry them off. After that, put the slices in a shallow dish, pour enough milk to cover them completely, and let them sit for a while. You can either use this time to prepare your onions or let the liver soak for a bit longer. Soaking the liver in milk is an excellent way to get rid of any bitterness.

What is the best cooking method for liver?

Liver is a meat that offers various nutrients and is relatively low-cost. The Michigan State University Extension suggests braising, pan broiling, frying, or grilling beef, pork, and lamb liver. Despite liver’s sometimes controversial reputation, there are several ways to cook it to create a delicious and nutritious meal.

How do you cook liver so it is not tough?

To prepare the liver, ensure that it is coated in flour on all sides. Afterwards, place a pan over medium high heat and pour in preheated olive oil. Next, fry the liver in the large skillet for approximately 3 minutes on one side, then turn it over to fry for an additional 2-3 minutes on the other side. This will ensure that the liver is cooked to a pink color on the inside and remains incredibly tender.

Bottom Line

In conclusion, if you’re someone who loves to try new culinary experiences, then this baked liver in wine sauce recipe is definitely worth a shot. Not only is it easy to make, but it also tastes absolutely delicious. The combination of tender calf liver with the savory sauce made from white wine, bacon, and onions makes for a perfect comfort meal that will satisfy your taste buds.

What’s even more exciting is the fact that this recipe can be easily adjusted to suit your needs and preferences. You can try out different variations such as using veal liver or beef liver in red wine sauce or adding some cream sauce for a touch of indulgence.

So next time you’re in the mood for some home-cooked goodness, bring out your inner chef and try making this baked liver in wine sauce recipe. Trust me, your taste buds will thank you!

Baked Liver in Wine Sauce

Baked Liver in Wine Sauce Recipe

If you love liver, you will love this dish. I have friends who did not care for liver but would eat this when ever I made it. Recipe came from the short-lived Betty Crocker "Sphere" magazine back in 1973
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Prep Time 2 hrs 45 mins
Cook Time 30 mins
Course Main Course
Cuisine European
Calories 906 kcal



  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 2 tablespoons lemon juice
  • 2 tablespoons white vinegar
  • 2 lbs sliced calf liver

Rest of Ingredients

  • 1/3-1/2 lb bacon
  • 2 cups sliced onions
  • 1/2 cup flour
  • 2 tablespoons butter
  • 1/2 cup white wine
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 ounces sliced mushrooms, do not drain


  • Combine marinade ingredients and pour over sliced liver and cover. Refrigerate for 2-3 hours.
  • Fry bacon (I always use 1/2 pound) drain and crumble. Set aside. Cook the sliced onions in bacon drippings until golden brown and set aside.
  • Preheat oven to 350 degrees.
  • Drain liver, dredge with flour. Add butter to pan drippings and fry each piece of liver for a couple of minutes on each side. Place pieces in a 9-13 inch baking dish. Top with cooked onions and crumbled bacon. Stir the wine and entire can of mushrooms into the pan drippings, stirring up all the goodies and pour over the liver.
  • Cover and bake at 350 degrees for 30 minutes.

Add Your Own Notes


Serving: 161gCalories: 906kcalCarbohydrates: 29.3gProtein: 52.8gFat: 61.3gSaturated Fat: 16.4gCholesterol: 795.8mgSodium: 1407.9mgFiber: 1.9gSugar: 4.4g
Keyword < 4 Hours, Meat
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