Lambs Liver with Whiskey Cream Sauce (Irish)

I first tasted this dish at Peter and Mary Ward's house in Nenagh, County Tipperary. I've had several restaurant versions since, but prefer the simplicity of this one. Ask your butcher to order lamb's liver for you. (If it comes frozen, be sure to thaw it thoroughly before cooking.)

1 lb lamb's liver, membrane removed, sliced crosswise into ¼" (6.5 mm) slices (500 g)
2 cups milk (475 mL)
sea salt
½ cup butter (125 g)
1 onion, minced
2 Tbsp. Irish whiskey
½ cup heavy cream (120 mL)
1 Tbsp. whole grain mustard
1 Tbsp. fresh chives, chopped
black pepper, freshly ground

Put the liver into a shallow dish large enough to hold it in a single layer; then cover with the milk and sprinkle lightly with salt. Cover and refrigerate overnight.

Rinse the lamb's liver, discarding the milk, and pat dry with paper towels. Melt half the butter in a large skillet over medium heat. Cook the onions, stirring frequently, until soft and beginning to brown, 10-12 minutes. Remove the onions from the skillet with a slotted spoon and set aside. Melt the remaining butter in the same skillet and, working in batches, sear the liver over high heat for about 1½ minutes on each side. As the liver is done, transfer to a plate and set aside.

Pour the whiskey into the pan, warm it for about a minute, then carefully ignite it with a kitchen match. When the flames die down, stir in the cream and mustard, scraping up any browned bits on the bottom of the pan. Cook for about 1 minute, then return the onions and liver to the skillet, along with any juices that may have accumulated.

Stir well, season to taste with salt and pepper, and cook for 1-2 minutes or until the liver is heated through. Garnish with the chives.

Makes 4 servings.