Calf Liver with Creamy Mushroom Tarragon Sauce

Time: 30 mins
Effort: Medium


Ingredients
4 very thin slices of milk-fed calf liver
2 cups milk
1/2 cup 15% cooking cream
3 shallots, chopped
7-8 white mushrooms or 1 box of baby mushrooms cut into pieces or simply broken up
1 tbsp fresh tarragon, chopped
2 tbsp red wine (optional)
1 tbsp butter
1 tsp Dijon mustard
1 tsp condensed beef stock
Coarsely ground pepper


In a medium bowl marinate liver in milk while you prepare the sauce. In a small saucepan, saute shallots until transparent. Add mushrooms and saute for another 3-4 minutes. Add the rest of the ingredients and simmer until the sauce has slightly thickened. 
Heat BBQ to high and cook liver on oiled grills for no more than a few minutes on each side because they will quickly become rubbery ! Serve with ample sauce (great for dipping bread into!). (In my picture, I served it with Brocco-parsnip puree).