3 Tbs. oil 1 large Spanish onion, peeled and sliced into thin rings 2 cloves garlic, peeled and crushed 1oz/25g butter 12oz/350g calves' liver, sliced into thin slivers 2 tsp. caper, lightly crushed (or to taste) 1 Tbs. whole sage leaves salt and ground black pepper 1 wine glass red wine 1/4pt/150ml veal or beef stock
Instructions
1) Heat oil in a pan and add onion slices and garlic. Cook gently over very low heat until soft, caramelized and a light golden color. This takes quite a long time to happen, so be patient and keep the heat low.
2) When the onions are ready, remove them from the pan with a slotted spoon and reserve.
3) Add butter to pan and melt. Turn up heat and add liver slices. Toss around quickly to brown all over, leaving the insides still pink. Do this in batches so the pan does not become overcrowded.
4) Return onions and add capers and sage. Stir to mix and season with salt and freshly ground black pepper. Spoon into a serving dish. Add wine and stock to pan and bubble rapidly to reduce by half. Check seasoning and pour over liver to serve.
