Calf Liver Venetian Style

14 Reviews
100% would make this recipe again

Calf liver sautéed with onions.

Among the various liver types, calf is highly praised for its tenderness, delicate flavour, and high iron content. This Venetian way of preparing it is appreciated even by those who thought they didn't like liver.

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Preparation : 5 min Cooking : 15 min
300 calories/serving

Ingredients

1 onions, thinly sliced 200 g
2 tbsp butter, unsalted 28 g
1/4 cup olive oil 65 mL
400 g calf liver, thinly sliced
2 tbsp white flour (all purpose) 16 g
1/4 cup wine vinegar 65 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Before you start

For good results, have the liver sliced thin.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the onions: slice them into thin rings.
  2. Melt the butter and half of the oil in a skillet over medium-low heat. Sweat the onions, cover, and cook 10 min over low heat, then remove them from the skillet and keep warm.
  3. Coat the liver slices with flour, then shake off the excess. Add the rest of the oil to the skillet and raise the heat to medium-high. Add the liver slices, cook 2 min, turn them then deglaze with the vinegar. Put the onions back into the skillet and lower the heat to medium, cover, and cook a further 3 min (do not overcook the liver or it will become tough!). Remove the skillet from the heat, then season with salt and pepper.
  4. Serve on the warmed plates with the onions on top of the liver slices.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

300

Fat

19 g

29 %

Saturated 5.4 g
+ Trans 0.4 g

29 %

Cholesterol

360 mg

Sodium

70 mg

3 %

Carbohydrate

11 g

4 %

Fibre

1 g

3 %

Sugars

2 g

Net Carbs

10 g

Protein

21 g

Vitamin A

1459 %

Vitamin C

6 %

Calcium

2 %

Iron

34 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 1
Meat and Alternatives 2 ½
Fats 3
More info
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14 Reviews (14 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Veal | Main courses/Entrées | High Iron | Italian

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