Try this with recipe with Strauss Free Raised® Grass Fed Beef or Veal Liver slices!

4 – 4 oz Strauss Free Raised® Grass Fed Beef or Veal liver slices
1 oz olive oil (2 Tbs)
4 oz Port wine (1/2 cup)
2 oz red wine (1/4 cup)
4 oz Strauss Glace de Veau
2 Tbs butter
1 Tbs minced shallots
All-purpose flour, for dusting liver, optional
Kosher salt and fresh cracked black pepper, to taste

1. Heat large heavy stainless steel sauté pan or cast iron pan over med-high heat.
2. Add half of oil to pan.
3. Season liver with salt and pepper. Dust with flour if desired.
4. When oil starts to smoke, add 2 liver slices. Saute each liver slice for approximately 2 minutes per side, until edges are brown. Remove from pan and reserve sauted slices to the side on a warm plate. Repeat with the remaining 2 slices. Discard oil from pan.
5. Add 1 Tbs of butter to pan along with shallots and sauté about 30 seconds.
6. Deglaze pan with Port and red wine (be careful to watch for flames from alcohol!). Reduce wine by half. Add Glace de Veau to wine and reduce by half again.
7. Remove from heat, stir in remaining butter, and season with salt and pepper to taste.
8. Serve slices with potato puree, top with sauce.