Fegato Alla Veneziana (Calfs Liver with Onions)

Liver is very much an underused meat, containing high iron levels needed for healthy blood as well as a low fat animal protein food. Liver can be a cheaper meat, it goes a long way, easy as well as quick to prepare with very little waste.

Your local butcher will be able to supply beautifully fresh liver if you ask

Serves: 6


  • 25g British Butter
  • 2 tbsp Olive Oil
  • 3 Onions, thinly sliced into rings
  • 700g Calf's Liver, thinly sliced into strips
  • Seasoning
  • Parsley, chopped


  1. Melt the butter with the oil in a large frying pan
  2. Add the onions and simmer for about 15 mins until the it is soft but not brown
  3. Season the strips of liver
  4. Add the liver to the pan, raise the heat and gently fry for 5 mins until cooked through
  5. Transfer the contents to a serving dish and sprinkle with parsely
  6. Serve at once


Calf's liver is a luxury food. A cheaper alternative is lambs liver or pigs liver. Both of these will have more meaty flavour than calf liver

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