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Calf Liver Venetian Style

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Calf liver sautéed with onions.

Among the various liver types, calf is highly praised for its tenderness, delicate flavour, and high iron content. This Venetian way of preparing it is appreciated even by those who thought they didn't like liver.

Preparation : 5 min Cooking : 15 min
300 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Diabetes-friendly

Ingredients

1 onions 200 g
2 tbsp butter, unsalted 28 g
1/4 cup olive oil 65 mL
400 g calf liver
2 tbsp cornstarch 16 g
1/4 cup wine vinegar 65 mL
ground pepper to taste [optional]
salt [optional]

Before you start

For good results, have the liver sliced thin.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Prepare the onions: slice them into thin rings.
  2. Melt the butter and half the oil in a skillet over medium-low heat. Sweat the onions, cover, and cook 10 min over low heat, then remove them from the skillet and keep warm.
  3. Coat the liver slices with the cornstarch, then shake off the excess. Add the rest of the oil to the skillet and raise the heat to medium-high. Add the liver slices, cook 2 min, turn them then deglaze with the vinegar. Put the onions back into the skillet and lower the heat to medium, cover, and cook a further 3 min (do not overcook the liver or it will become tough!). Remove the skillet from the heat, then season with salt and pepper.
  4. Serve on the warmed plates with the onions on top of the liver slices.

Nutrition Facts Table

per 1 Serving (150g)

Amount

% Daily Value

Calories

300

Fat

19 g

29 %

Saturated 5.4 g
+ Trans 0.4 g

29 %

Cholesterol

360 mg

Sodium

70 mg

3 %

Carbohydrate

11 g

4 %

Fibre

1 g

3 %

Sugars

2 g

Protein

20 g

Vitamin A

1459 %

Vitamin C

6 %

Calcium

2 %

Iron

33 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : ¼ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Magnesium, Manganese, Potassium, Vitamin B1, Vitamin K
Good source of  :
Vitamin E
Excellent source of  :
Copper, Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 1
Meat and Alternatives 2 ½
Fats 3

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This recipe is in the following categories

Veal | Main courses/Entrées | High Iron | Halal | Diabetes-friendly | Low Sodium | Italian