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Calf's liver, Venetian style


  • Heat a little oil with the butter in a heavy-bottomed pan and gently sauté the onions until golden. 
  • Then add the wine and balsamic with 1 tbsp chopped parsley and seasonings. Stir, cover and cook for about 10-15 mins until the onions are very tender.
  • Cut the calf's liver into thin slices and remove every lobe, sinew, etc. 
  • When the onions are ready, preheat a ridged grill (or heavy-bottomed pan) to very hot, spray with a little oil and sear the liver for about 1 min on each side (or a little more if you want it cooked to medium). 
  • Serve the liver with a sprinkling of parsley on top and the lemon wedges on the side.


  • olive oil
  • 2 good knobs butter
  • 3-4 onions, finely sliced
  • ½ cup dry white wine
  • a few splashes of balsamic vinegar
  • 3 tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 1 calf's liver, skin removed
  • olive oil spray
  • 2 lemons, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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