Fegato Alla Veneziana (inpired by Vincent Price)

Fegato Alla Veneziana (Calf’s Liver with Onions and Cognac)
(Inspired by Vincent Price)

Vincent Price uses white
 wine for the sauce, which
is very tasty, but I use
Courvoisier, or Sherry instead
of wine and add in baby bel

mushrooms.This is a delicious
way to eat calf’s liver Venetian style.

Ingredients

1 lb Calf’s liver sliced into thin strips
2 cups Onion thinly sliced
4 tablespoons Butter
1/4 cup Flour
Salt
Pepper
Tobasco
Soy Sauce
Baby Bel Mushrooms
3 tablespoon Cognac, Sherry or White Wine

Directions

Wash and slice 1 packet baby bel mushrooms into thirds. In a skillet, heat up 1 tablespoon olive oil and 2 tablespoons butter. When the oil and butter are hot, drop the mushrooms in and keep stirring for one minute. Lower the heat to medium low, add a shake of Tobasco and 2 tablespoons soy sauce. Continue to cook for 8 minutes. Then turn off heat and cover the skillet.

Slice 1 large onion into thin slices and brown in a skillet with 2 tablespoons butter. Saute for 10 minutes. Stirring from time to time.
Meanwhile, cut the liver into 1/2 inch wide strips. In a plastic bag, combine 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon pepper. Add the calf’s liver and shake the bag to coat the pieces with the seasoned flour. Add the liver to the onion and cook over hight heat for 5 minutes stirring constantly.
Remove liver and put on a serving platter.
To the skillet add 3 tablespoons cognac, sherry, or white wine. Stir up all the brown glaze in the bottom of the pan, add the mushrooms to the liver on the platter and pour the juice into the skillet. Keep stirring. Pour sauce over the liver, onions and mushrooms and serve with apple sauce and a nice fresh salad.