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.

This recipe is incompatible with your food profile

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 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Manganese, Vitamin E
Source of  :
Magnesium, Potassium, Vitamin B1, Vitamin K
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 1
Meat and Alternatives 2 ½
Fats 3

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

14 Reviews (14 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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 website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.