Grilled Calves' Liver

Oxmoor House
4 servings


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4 (1 1/2-inch-thick) slices calves' liver
1 teaspoon salt
1/2 teaspoon pepper
4 slices bacon
1/2 cup butter or margarine, melted
1/2 cup shortening, melted
1 teaspoon garlic powder


Sprinkle liver with salt and pepper. Wrap each piece of liver with a slice of bacon; secure with a wooden pick.

Combine butter, shortening, and garlic powder, stirring well. Place liver on grill 4 to 5 inches from heat. Grill over medium coals 20 minutes or until tender, turning liver every 5 minutes. Baste frequently with sauce.

Created date

February 2010