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I had no trouble deciding which of your recipes to make. I saw 'liver', and looked no further. :) This is a lovely version of one of my favourites. The addition of thyme and sage is wonderful. I also liked how it was cut up into strips. I'd never seen that before. Although a little more work than the usual 'throw it in the pan' preparation, I'll be making this again. Thanks MsKittyKat. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.
This recipe sounds great, I havent made it yet though, sorry.. the reason I am replying is to tell you that Venetian means it is from (Venice Italy) :-) Happy cooking..