Venetian Calf Liver And Onions Recipe

Name: Venetian Calf Liver And Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 1/2 white onions, sliced; 1 teaspoon dried thyme, crumbled; 1 teaspoon rubbed sage or 1 teaspoon ground sage; 1 garlic clove, flattened; 2 tablespoons all-purpose flour; salt and pepper; 12 ounces calf liver, 1/4 to 1/2 inch thick, cut into strips; 1 tablespoon butter; 1 1/2 tablespoons minced fresh Italian parsley

Servings: persons

1
Heat 3 tablespoons oil in heavy large skillet over medium heat.
2
Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and saute until onion is tender and brown, about 20 minutes.
3
Transfer to bowl.
4
Add remaining 1 tablespoon oil to skillet.
5
Add garlic and cook until golden brown, about 2 minutes.
6
Discard garlic.
7
Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
8
Season with salt and pepper.
9
Pat liver dry and add to flour mixture and toss to coat.
10
Add butter to garlic oil and melt over medium-high heat.
11
Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
12
Add onions and saute until liver is just cooked through, about 5 minutes.
13
Stir in parsley.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 1/2 white onions, sliced, 1 teaspoon dried thyme, crumbled, 1 teaspoon rubbed sage or 1 teaspoon ground sage, and more.

Yes, Venetian Calf Liver And Onions 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.

That's it — enjoy your meal!

Venetian Calf Liver And Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions