Venetian Calf Liver And Onions

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Not sure why my aunt called this venetian or where the recipe orginated from (i am transcribing all my family's recipes slowly but surely), but it is a good liver preparation. This is excellent served with buttery mashed potatoes.

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Steps

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Heat 3 tablespoons oil in heavy large skillet over medium heat.

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Add onions , 1 / 2 teaspoon thyme and 1 / 2 teaspoon sage and saut until onion is tender and brown , about 20 minutes.

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Transfer to bowl.

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Add remaining 1 tablespoon oil to skillet.

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Add garlic and cook until golden brown , about 2 minutes.

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Discard garlic.

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Combine flour , remaining 1 / 2 teaspoon thyme and remaining 1 / 2 teaspoon sage in bowl.

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Season with salt and pepper.

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Pat liver dry and add to flour mixture and toss to coat.

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Add butter to garlic oil and melt over medium-high heat.

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Add liver and stir until beginning to brown on outside but still pink inside , about 3 minutes.

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Add onions and saut until liver is just cooked through , about 5 minutes.

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Stir in parsley.

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Ingredients

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olive oil, white onions, dried thyme, rubbed sage, garlic clove, all-purpose flour, salt and pepper, calf liver, butter, fresh italian parsley