Summary

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

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Instructions

1. Put some oil and butter in a pan, fry very fine onion rings in it.
2. 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.
3. Mix with the onions and season with salt, pepper and a little gingerbread spice.
4. 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!
5. In some restaurants, the liver is also fried with sage leaves.