Venetian Calf Liver

READY IN: 40mins
Recipe by Dancer^

My DH loves liver so I make it for him. He loved this. From Healthy Eating Cookbook Points 4.

Top Review by joan_of_dark

Thanks for posting this recipe as I had been looking for this particular Venetian version of the recipe for months. I had tried it while I was in Milan in a restaurant with venetian cuisine and it was heavenly. The best and most tender liver I've ever tasted. I haven't tried it yet but I'm sure it will be exactly like the original one I'd tried by reading the ingredients and the preparation. thanks!

Ingredients Nutrition


  1. Heat oil in a heavy skillet over medium heat.
  2. Add onion, garlic and sage; sauté 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.

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