Venetian Liver
2 tbsp. Olive oil
2 Tbsp butter (plus 1 tsp softened butter if you use demiglace)
2 medium onions, thinly sliced
½ cup plus 2 tsp. Sherry vinegar
2 liver calves liver steaks, about 7 ounces each
salt and pepper
1/4 cup flour
2 heaping Tbsp. demiglace (optional)
chopped flat parsley, for garnish
Cook the onions. In a saute pan, heat 1 Tbsp. of the oil over high heat. When the oil is hot add 1 Tbsp. of the butter. Allow the butter to foam and subside, then add the onions and cook over medium heat, stirring frequently with a wooden spoon, until they are soft and golden brown, about 1j0 minutes. Stir in ½ cup of the sherry vinegar and scrape up the good stuff, incorporating it into the onion mix. Remove from the heat and set aside.
Season the liver with salt and pepper. Place the flour on the plate and dredge each slice of liver in the flour. Shake off any excess. Heat the remaining Tbsp. Of oil in a clean pan over high heat, then add the second tablespoon of butter; wait a few seconds and then add the liver to the pan. Cook for about 2 minutes per side, turning carefully with a spatula; this should get you medium rare. Remove the liver to the serving platter and stir in the remaining 2 Tbsp. of vinegar, scraping, scraping...(at this point, if you have demi glace, stir that in too). Reduce over high heat for 1 minute, then add the cooked onions, (If you added demi-glace swirl in a small knob of soften butter if you like.) Stir in the chopped parsley and spoon the onions and sauce over the liver.
Tweaks and Improvs
It shouldn’t take a genius to figure out that one could add some nicely cook slices of bacon to the onions. Or that if you use the same recipe-only substituting Calvados for the sherry vinegar, and sauteed apple slices (along with the demi) for half the onions-you might get something really nice. Sauteed liver, the pan deglazed with raspberry vinegar, then boosted with demi, is surprisingly, disturbingly good as well. Ditto red wine vinegar. Just sautè the liver, remove from the pan, add some shallots, saute, deglaze with a bit of red wine vinegar, add demi, reduce. Swirl in a knob of butter and some chopped parsley at the end. Pour over your liver and eat.
2 tbsp. Olive oil
2 Tbsp butter (plus 1 tsp softened butter if you use demiglace)
2 medium onions, thinly sliced
½ cup plus 2 tsp. Sherry vinegar
2 liver calves liver steaks, about 7 ounces each
salt and pepper
1/4 cup flour
2 heaping Tbsp. demiglace (optional)
chopped flat parsley, for garnish
Cook the onions. In a saute pan, heat 1 Tbsp. of the oil over high heat. When the oil is hot add 1 Tbsp. of the butter. Allow the butter to foam and subside, then add the onions and cook over medium heat, stirring frequently with a wooden spoon, until they are soft and golden brown, about 1j0 minutes. Stir in ½ cup of the sherry vinegar and scrape up the good stuff, incorporating it into the onion mix. Remove from the heat and set aside.
Season the liver with salt and pepper. Place the flour on the plate and dredge each slice of liver in the flour. Shake off any excess. Heat the remaining Tbsp. Of oil in a clean pan over high heat, then add the second tablespoon of butter; wait a few seconds and then add the liver to the pan. Cook for about 2 minutes per side, turning carefully with a spatula; this should get you medium rare. Remove the liver to the serving platter and stir in the remaining 2 Tbsp. of vinegar, scraping, scraping...(at this point, if you have demi glace, stir that in too). Reduce over high heat for 1 minute, then add the cooked onions, (If you added demi-glace swirl in a small knob of soften butter if you like.) Stir in the chopped parsley and spoon the onions and sauce over the liver.
Tweaks and Improvs
It shouldn’t take a genius to figure out that one could add some nicely cook slices of bacon to the onions. Or that if you use the same recipe-only substituting Calvados for the sherry vinegar, and sauteed apple slices (along with the demi) for half the onions-you might get something really nice. Sauteed liver, the pan deglazed with raspberry vinegar, then boosted with demi, is surprisingly, disturbingly good as well. Ditto red wine vinegar. Just sautè the liver, remove from the pan, add some shallots, saute, deglaze with a bit of red wine vinegar, add demi, reduce. Swirl in a knob of butter and some chopped parsley at the end. Pour over your liver and eat.
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