Liver Venetian Style

Calf’s liver Venetian style is a typical recipe for getting the best out of liver. If you like the strong taste of it, this recipe is definitely for you!

Ingredients (for 2)

  • 1 and 1/2 cups beef liver
  • 4 tbsp wheat flour
  • 1 large onion
  • 1 tbsp white wine vinegar
  • 1/4 cup red wine
  • 4 tbsp olive oil
  • 2 tbsp butter
  • salt & black pepper


  • Take a frying pan or skillet and bring to heat oil and butter
  • Add finely sliced onions and cook at very low heat for 30 minutes, or until soft and golden; then remove to a platter with a slotted spoon
  • Cut the liver in fine slices (if not already in slices), season with salt and pepper and dust them in the flour
  • Bring heat to high and fry in the same skillet the liver slices for 2 minutes on each side
  • Reserve the liver to a platter and pour the red wine and white vinegar into the skillet
  • Stir to dissolve the brown residue in the pot (where all the taste is hidden) and let the alcohol evaporate for a couple of minutes
  • Return onions and liver to the skillet and reheat gently for a few minutes before serving

Best Served With

Italian Polenta