Calf`s Liver, Venetian
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g veal liver
- 500 g onion (s), mild
- 2 tablespoon butter
- 2 tablespoon oil (olive oil)
- salt
- pepper
- ginger bread spice
- 100 ml Marsala, dry
Print Recipe
Pin Recipe Instructions
- Put some oil and butter in a pan, fry very fine onion rings in it.
- In a second pan, also heat the oil / butter mixture and fry the finely chopped liver in it until it is no longer red, deglaze with a little dry Marsala.
- Mix with the onions and season with salt, pepper and a little gingerbread spice.
- It is actually hardly possible in Germany to make Venetian liver, as the sweet onions required for it are not available here. The gingerbread spice compensates for this small shortcoming very well!
- In some restaurants, the liver is also fried with sage leaves.
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