Entrée: Italy – Fegato di Agnello alla Veneziana (Venetian Lamb Liver with Onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 35 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (500 g) lamb liver, trimmed and thinly sliced
3 large onions, thinly sliced
2 tbsp (30 ml) butter and 1 tbsp (15 ml) olive oil (or all butter)
3 tbsp (50 ml) dry white wine
1 tbsp (15 ml) red wine vinegar or lemon juice (optional)
Salt and black pepper to taste
Fresh parsley, chopped
Milk for soaking (optional, to mellow liver)

Show original ingredient measurements

1 lb / 500 g lamb liver, trimmed and thinly sliced
3 large onions, thinly sliced
2 tbsp butter and 1 tbsp olive oil (or all butter)
3 tbsp (50 ml) dry white wine
1 tbsp red wine vinegar or lemon juice (optional)
Salt and black pepper to taste
Fresh parsley, chopped
Milk for soaking (optional, to mellow liver)

Instructions

1. If desired, soak liver slices in milk for 30 minutes, then drain and pat dry to mellow flavor.
2. In a large skillet, melt butter with oil and cook onions slowly over medium-low heat until soft and deeply golden (25–30 minutes); set aside and keep warm.
3. Increase heat, quickly sear liver slices in the same pan in small batches for 1–2 minutes per side—liver should remain slightly pink inside.
4. Return onions to pan, add wine and vinegar/lemon juice if using, warm through for a minute to deglaze.
5. Season with salt and pepper, sprinkle with chopped parsley and serve immediately with polenta or crusty bread.

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