Venetian Calf Liver Food

VENETIAN CALF'S LIVER WITH ONIONS

Steps:

• Heat 2 tablespoons olive oil in a heavy 8 or 10 inch skillet.
• Add onions and cook over moderate heat, for 7-8 minutes, stirring frequently.
• Stir in the sage, cook 2-3 minutes longer, until the onions are limp and lightly colored.
• Set aside, off heat.
• Pat the liver strips dry with paper towels and season them with salt and a few grindings of pepper.
• In another large heavy skillet, heat the remaining 2 tablespoons of oil until a light haze forms over it.
• Drop in the liver strips and saute them, turning frequently, for 2 or 3 minutes, or until they are lightly browned on all sides.
• Stir in the onions and cook with the liver for 1 or 2 minutes.
• Transfer the liver and onions to a heated platter.
• Immediately pour the white wine vinegar into the skillet and deglaze.
• Pour the sauce over the liver and onions and sprinkle with the chopped parsely.
• Serve immediately.

VENETIAN CALF LIVER AND ONIONS

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat.
• Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté 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 and add 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 sauté until liver is just cooked through, about 5 minutes.
• Stir in parsley.

CALF'S LIVER WITH ONIONS

Steps:

• In a large skillet, cook the onions in 2 tblsps of the butter over moderate heat, stirring, for 20 minutes or until soft and golden-brown, and transfer with a slotted spoon to a plate.
• Add the remaining butter and oil to the skillet, heat over high heat until very hot and sauté the liver in batches (liver should be patted dry), separating the pieces with a fork, for 1-2 minutes or until the liver is browned lightly outside but still pink within.
• Stir in the wine and lemon juice and reduce the pan juices until thickened slightly.
• Stir in the onions and season.
• Serve immediately.

VENETIAN CALF LIVER

Steps:

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

SLICED CALF'S LIVER WITH GOLDEN ONIONS

Steps:

• Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
• Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
• Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
• Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.