Sautéed Calf’s Liver and Onions
Calf’s liver and onions served in the Venetian style—that is, sautéed and finished with lemon—is a delicious way to enjoy the dish. But, as with any liver and onion preparation, how the liver is cooked is key to the dish’s success.
Why This Recipe Works
While developing our sautéed calf’s liver recipe, we noted that our ½-inch-thick calf’s liver pieces cooked in just two to three minutes (any longer and they turned gray and dry), so in order to get browning on the exterior, we found that we needed to heat the skillet for several minutes over high heat until good and hot. To get the onions for our calf’s liver recipe just right, we tried cooking them over various heat settings, determining that they had the best taste and texture when they were started over high heat and finished over medium heat.