Menu Enter a recipe name, ingredient, keyword...

Venetian Liver And Onions


Google Ads
Rate this recipe 5/5 (1 Votes)


  • 4 tablespoons olive oil
  • 1 1/2 white onions sliced
  • 1 teaspoon dried thyme crumbled
  • 1 teaspoon rubbed or ground dried sage
  • 1 garlic clove flattened
  • 2 tablespoons all purpose flour
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 12 ounces calf's liver, 1/4" to 1/2"-thk cut into strips
  • 1 tablespoon butter
  • 1 1/2 tablespoons minced fresh Italian parsley


Servings 2


Step 1

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and saute until onion is tender and brown, about 20 minutes. Transfer to bowl.

Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic.

Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat.

Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and saute until liver is just cooked through, about 5 minutes. Stir in parsley.

This recipe yields 2 servings.

You'll also love

Review this recipe

Applebee's Onion Petal Sauce French Onion Soup au Gratin Stuffed Meatballs