Recipe for calves liver?

Question

I friend of mine just gave me some fresh calf liver. My wife says she will cook it (although she refuses to eat any). Does anyone have a good recipe for it?

Answer 1

Traditional dish from Venice, it's delicious and easy to make.

Liver - Venetian Style
Serves/Yields 6
Difficulty Easy

Introduction
I honestly do not know why it is called "alla Veneziana"", perhaps because of the sweet onions that grow on the islands in the lagoon, making this dish sweet and succulent The real secret lies in the thinness of the liver slices, just a few millimetres.

Ingredients
2 lbs veal or beef liver
3 large onions finely sliced
3 tbsp chopped parsley
1.1/2oz butter
1/2 cup extra_virgin_olive_oil
freshly ground pepper
salt

Directions

Remove the skin from the liver. Soak liver in cool salted water for 30 minutes.
Cut the liver into four and pressing it hard on the table cut it into very thin slices with a very sharp knife.
Heat 1/4 cup (60 ml) oil at medium heat and add the onion, stir frequently and allow to brown gently - at least 25 minutes. Remove the onions with a skimmer and raise the heat, pour in the remaining oil and when it starts sputtering add the liver.
If the pan is not large enough you can cook it in two turns. It is cooked when the colour has changed and the edges curl - not more than 5 minutes - stirring constantly.
Season with salt and put the onions back in cooking a minute or two.
Put it all on a serving dish. Put the butter in the pan, melt and mix with the liquid left in the pan bottom and mix in the parsley; pour it onto the liver.
This dish is typically served with polenta.

Answer 2

The best way is to wash it off with warm water and pat dry take all purpose flour and add salt and black pepper to taste dip liver into flour and coat both sides, In a frying pan melt butter and cook onions until lightly brown then put liver in pan and cook do not over cook it, it will get tough.
I usually have corn and mashed potatoes with it.
I have seen a lot of recipes for liver and this is the only one I liked.

Answer 3

Don't overcook it! Cut it up prior to cooking, remove membrane, long slim slices (1/2" thick) I like best. Use good skillet, I prefer my cast iron dutch oven, hot, fry some bacon in it or use olive oil. Cut up LOTS of onions. Fry liver with onions until no red remains, usually 5-7 minutes. Warning house will reek of it! I like liver and onions, not daily or weekly, but once or twice a year. Make a pate from any leftover liver, spread on crackers or rye bread with good mustard. I found one on web and it must be good as she starts same as me, NOT to overcook it. I don't bread mine, and don't use any sugar, but. . . . .