Place the olive oil in a large non-stick skillet and heat over medium. Add the minced garlic and cook, stirring frequently, until translucent.
Add the strips of calves liver and fresh sage and cook until the meat is seared on the outside and pink on the inside (about 4 – 5 minutes).
Remove the cooked liver to a hot plate and quickly deglaze the pan with the lemon juice, red wine, vinegar and butter for 30 to 45 seconds.
Pour over meat and serve.
Place the olive oil in a large non-stick skillet and heat over medium. Add the minced garlic and cook, stirring frequently, until translucent.
Add the strips of calves liver, fresh sage and parsley and cook until the meat is seared on the outside and pink on the inside (about 4 – 5 minutes).
Remove the cooked liver to a hot plate and quickly deglaze the pan with the lemon juice, red wine, vinegar and butter for 30 to 45 seconds.
Pour over meat and serve.
Preheat oven to 200 degrees.
Place olive oil in a ten inch skillet and heat over medium heat. Add onions and cook them slowly browning them until lightly caramelized. They should be slightly limp and translucent.
Add the apples and cook gently for about 5 minutes until they begin to brown. Add the vinegar, lemon juice, sugar and water.
Cook over medium heat until the apples are soft but not falling apart. Reduce until the liquid should be almost evaporated. Add the currants and rosemary and toss for about two minutes.
Divide the onion-apple mixture, placing half in the center of two large plates. Remove plates to the warm oven.
In the same pan add the butter and heat until frothing. Add the liver and sauté over medium-high heat, tossing well, until cooked brown on the outside but still tender to the touch (about 7 – 10 minutes).
Top the onion-apple on each plate with half of the liver. With the pan still hot add the white wine and deglaze the pan. Reduce the liquid to about half and divide equally between the servings.
Garnish with fresh rosemary.
