Heat butter and oil in a coated frying pan. Roast onions in it for 20 min at lowest temperature, stirring occasionally. Add sage leaves to onions, sauté another 3 min until soft. Add the liver to the frying pan, fry for about 2 min each side. Season the liver with salt and pepper only after frying. Place liver and onions on a preheated serving platter, cover and keep warm. Using the vinegar mixture over high heat, loosen the dregs that have formed in the roasting pan. Pour the liquid over the liver. Serve calf’s liver garnished with sage leaves and lemon wedges.
Red wine
Our tip: Use your favorite red wine for cooking!
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