Venetian Calf Liver

• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• 1 garlic clove, minced
• 14 teaspoon fresh sage or 18 teaspoon dried sage
• 1 lb calf liver, sliced into 1/4-inch strips
• 12 teaspoon salt (optional)
• 12 teaspoon pepper
• 14 cup white wine
• 14 cup chopped parsley
• 6 cups cooked brown rice

1. Heat oil in a heavy skillet over medium heat.
2. Add onion, garlic and sage; saute 10 minutes.
3. Remove onion with a slotted spoon; set aside.
4. Pat liver slices dry with paper towels, sprinkle with salt and pepper.
5. Place in hot skillet and cook 2 to 3 minutes, or until liver is no longer red; remove and set aside.
6. Add wine to skillet and boil 2 minutes, stirring to deglaze skillet.
7. Return liver and onions to skillet and mix gently.
8. Spoon sauce over liver and heat through.
9. Sprinkle with parsley.
10. Serve over brown rice.

olive oil, onion, garlic, fresh sage, salt, pepper, white wine, parsley, brown rice

Taken from www.food.com/recipe/venetian-calf-liver-123781 (may not work)