Italian cuisine · Meat & Kebab

Venetian-Style Calf's Liver

Venetian calf's liver in thin strips, braised with plenty of golden onions and a splash of vinegar, served over soft polenta.

Ingredients · for 4 servings

• 600g calf's liver
• 4 large onions
• 50g butter
• 3 tbsp olive oil
• 3 tbsp white wine vinegar
• 100ml white wine
• 200g polenta (cornmeal)
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Rinse the calf's liver under cold water, remove the membrane and any thick veins, and cut the meat into short strips about 5mm thin.
2. Slice the onions into thin rings and braise uncovered in olive oil with half the butter over low heat for 25–30 min, until golden and sweet.
3. Meanwhile, cook the polenta in 1L boiling salted water, stirring, according to the package instructions until creamy, and keep warm covered.
4. Push the onions to the side of the pan, turn up the heat, and sear the liver strips in the remaining butter for 2–3 min – they should still be tender pink inside.
5. Deglaze with white wine and vinegar, mix everything together, and reduce for 1–2 min until a glossy sauce forms; season with salt and pepper only now.
6. Sprinkle with chopped parsley and serve immediately over the warm polenta – liver toughens if kept warm.