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Venetian Liver With Onions |
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Serves: 4 Print this Recipe1 pound calves liver 3 tablespoons safflower oil 2 onions medium, quartered and thinly sliced 1 tablespoon butter real 1 tablespoon red wine vinegar plus 1 teaspoon 1/2 teaspoon sage dried, crushed 3 tablespoons parsley minced fresh Trim off outer membrane and discard any tough veins or fibers of liver. Cut into thin julienne strips; set aside. Heat 1 tablespoon oil in a heavy skillet to almost smoking. Add onions; reduce heat and cook, stirring, for about 5 to 7 minutes or until golden. Set aside; keep warm. Add 1 tablespoon oil to skillet and when nearly smoking, add 1/2 of the liver. Stir-fry for about 2 minutes; set aside. Heat remaining 1 tablespoon oil to nearly smoking and stir-fry remaining liver in the same manner; set aside. If using a nonstick skillet, wipe out. Heat butter in skillet; while stirring, add onions, liver, vinegar, and sage. Quickly blend. Remove from heat; sprinkle with parsley and serve immediately. Note: Liver toughens when overcooked. This recipe delicately enhances the flavor of the liver and even those who think they don't like it, will. Venetian Liver With Onions comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cantonese Meatballs Cheese And Crab Pie Chicken Livers Stroganoff Chicken Scallopini Chicken Stir-Fry With Vegetables Egg And Cheese Lasagna Ginger Chicken With Vegetables Island Country-Style Ribs Italian Sausage Lamb Chops With Yogurt Lamb Couscous Lemon Chicken Milk-Poached Fish Oriental Chicken Patties Pollock-Vegetable Dinner Pork Steaks With Sesame Apples Tamari Beef Tiered Beef Cake Tuna Tacos Vegetable Stir-Fry Vegetable-Cheese Pie Venetian Liver With Onions |
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