Meats Recipes - Venetian Calves' Liver Recipe

  
 

Meats Recipes - Venetian Calves' Liver Recipe

Ingredients

Serve 4

  • 50 g/2 oz butter

  • 2 tablespoons olive oil

  • 2 onions, finely sliced

  • 4 x 175 g/6 oz pieces thinly sliced calves' liver

  • 125 ml/4 fl oz red wine

  • 1 tablespoon finely chopped parsley

  • salt and pepper

Method:

  1. Heat half of the butter and half of the oil in a large frying pan.

  2. Add the onions and fry over a low heat for 10 minutes, but do not allow to brown. Remove the onions and set aside.

  3. Season the liver on both sides with salt and pepper to taste. Add the remaining oil and butter to the pan.

  4. When it is foaming, add the liver and cook on a high heat for 2 minutes on each side, or longer if you do not like your liver pink in the middle. Remove the liver and place on a warmed serving plate.

  5. Heat the frying pan for a few seconds, then add the wine and return the onions to the pan.

  6. Boil rapidly to reduce for 1 minute, then stir in the parsley and pour the sauce over the liver. Serve immediately.