Venetian Calf Liver and Onions

READY IN: 40mins
Recipe by MsKittyKat

Not sure why my Aunt called this Venetian or where the recipe orginated from (I am transcribing all my family's recipes slowly but surely), but it is a good liver preparation. This is excellent served with buttery mashed potatoes.

Top Review by Diana 2

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.

Ingredients Nutrition


  1. Heat 3 tablespoons oil in heavy large skillet over medium heat.
  2. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
  3. Transfer to bowl.
  4. Add remaining 1 tablespoon oil to skillet.
  5. Add garlic and cook until golden brown, about 2 minutes.
  6. Discard garlic.
  7. Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
  8. Season with salt and pepper.
  9. Pat liver dry and add to flour mixture and toss to coat.
  10. Add butter to garlic oil and melt over medium-high heat.
  11. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
  12. Add onions and sauté until liver is just cooked through, about 5 minutes.
  13. Stir in parsley.

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