Calf’s Liver Venetian Style with Red Wine and Butter


  • 2 lbs calf's liver
  • 2 tbs olive oil
  • 1 tbs butter
  • kosher salt and fresh cracked black pepper to taste
  • 4 cloves garlic, minced
  • 1/3 cup red wine vinegar
  • 1 tsp dried oregano
  • 2 tbs chopped parsley
  • 1 lemon, quartered
The classic flavor of Venice. This calf’s liver is melt in your mouth delicious!

  •  In a large saute pan heat olive oil and butter over moderate heat until sizziling.
  • Add the liver and saute quickly on both sides until tender and slightly pink. About 2 to 3 minutes.
  • Season liver with salt and pepper and transfer to a platter.
  • Add garlic to pan and saute for 2 minutes.
  • Add the red wine vinegar and oregano and simmer using low heat for 5 minutes.
  • Add the parsley and pour over the liver.
  • Serve and garnish with lemon wedges.


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