Venetian Calf Liver Recipe

Name: Venetian Calf Liver
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tablespoon olive oil; 1 cup thinly sliced onion; 1 garlic clove, minced; 14 teaspoon fresh sage or 18 teaspoon dried sage; 1 lb calf liver, sliced into 1/4-inch strips; 12 teaspoon salt (optional); 12 teaspoon pepper; 14 cup white wine; 14 cup chopped parsley; 6 cups cooked brown rice

Servings: persons

1 tablespoon olive oil
1 cup thinly sliced onion
1 garlic clove, minced
14 teaspoon fresh sage or 18 teaspoon dried sage
1 lb calf liver, sliced into 1/4-inch strips
12 teaspoon salt (optional)
12 teaspoon pepper
14 cup white wine
14 cup chopped parsley
6 cups cooked brown rice

1
Heat oil in a heavy skillet over medium heat.
2
Add onion, garlic and sage; saute 10 minutes.
3
Remove onion with a slotted spoon; set aside.
4
Pat liver slices dry with paper towels, sprinkle with salt and pepper.
5
Place in hot skillet and cook 2 to 3 minutes, or until liver is no longer red; remove and set aside.
6
Add wine to skillet and boil 2 minutes, stirring to deglaze skillet.
7
Return liver and onions to skillet and mix gently.
8
Spoon sauce over liver and heat through.
9
Sprinkle with parsley.
10
Serve over brown rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup thinly sliced onion, 1 garlic clove, minced, 14 teaspoon fresh sage or 18 teaspoon dried sage, and more.

Yes, Venetian Calf Liver falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venetian Calf Liver

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