Name: Italian inspired Fegato alla Veneziana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 600 g lamb liver skinned and sliced thinly; 500 g onion sliced thinly; 60 ml olive oil; 2 tbsp butter; 2 fresh sage leaves; 2 tbsp lamb stock; 2 tbsp balsamic vinegar glaze; 1 tsp salt; 2 cup rocket

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Ingredients (9)

600 g	lamb liver — skinned and sliced thinly
500 g	onion — sliced thinly
60 ml	olive oil
2 tbsp	butter
2	fresh sage leaves
2 tbsp	lamb stock
2 tbsp	balsamic vinegar glaze
1 tsp	salt
2 cup	rocket

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Method:

Prepare the lamb, by pulling the thin membrane from the outside of the liver and cut out any noticeable tubes. Cut into thin slices about 5 mm thick. Set aside.

Slice the onions thinly, heat the butter and oil, add the sage leaves and braise in the oil and butter in a covered pan over low heat for approximately 30 minutes. The onions should not become brown but soft and translucent. Set the onions aside in a dish.

Increase the heat and add the liver to the pan and brown on both sides (about 5 minutes). Be careful not to overcook the liver it must remain pink on the inside.

Deglaze the pan with the stock and then add the balsamic glaze, loosening the bits in the pan. Remove the pan from the heat and season the liver with salt.

Serve the liver and onions on a bed of rocket and drizzle the remaining pan juices over the dish. Add some more balsamic glaze if required. Serve with soft white maize meal.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.