VENETIAN LIVER WITH ONION AND SAGE

Noble Venetian liver paired with dark Budweiser Budvar Dark Lager - a heavenly pleasure.

Ingredients

• 300 g Onions
• 500 g Veal liver
• 3 EL Olive oil
• 1 EL Butter
• Salt
• Ground pepper
• 150 ml White wine (dry)
• 1 EL Cold Butter
• 2 EL Parsley, chopped
• A few sage leaves to garnish

Steps

1. PREPARATION
2. Peel and halve the onions and cut into fine rings. Clean the calf's liver, remove any skin and cut the liver first into slices, then into strips about 2 cm wide.
3. Heat the olive oil and butter in a pan and fry the onions over a medium heat. Increase the heat, add the liver, salt and pepper and fry for about 2-3 minutes, stirring constantly.
4. Pour in the white wine, bring to the boil briefly and thicken the sauce with cold butter. Note: The sauce must no longer boil!
5. Sprinkle the liver with freshly chopped parsley and serve on warmed plates. Cream of sage polenta goes very well with this famous Venetian dish.