Venetian Liver And Onions (Recipe)

Ingredients

454g (1lb) calf's liver, sliced into medallions

Vegetables oil for cooking 

2 medium-size onions, thinly sliced

Salt and freshly ground black pepper to taste

Steps

1.  Make sure the liver is completely free of veins and remove any of the membrane that may still be attached.  (Usually your butcher will do this for you.)

2.  Heat 2-3 tablespoons of oil in a large non-stick frying pan on high heat, and add the onion and a large pinch of salt.  Reduce to medium heat and cook for 20-30 minutes or until the onions are completely soft and golden brown.  Remove the onions from the pan and set aside.

3.  Add a little more oil to the pan if necessary, and heat until almost smoking.  Fry the liver in small batches, just enough to cover the base of the pan, for about 1-2 minutes or until it has changed colour from pink to brown.  (Hint: Make sure your pan is very hot, as the liver must fry quickly to ensure that it does not stick or overcook.)  Turn the medallions and cook for about 1 minute.  Transfer each batch to a warm plate, and season to taste with salt and pepper.

4.  Return all liver to the pan, add the cooked onions, and toss to combine, but do not cook further.  Transfer to a warm serving plate and serve immediately.

From : Low-Carbo Cooking