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Calf's Liver with Onions, Raisins and Pine Nuts

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“I love liver. This is an especially nice way to make it with lots of contrasts in flavours and textures. Serve with oven-roasted broccoli and cauliflower.”
1hr 25mins

Ingredients Nutrition


  1. In a small bowl let the raisins steep in the Marsala for 1 hour.
  2. In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
  3. Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
  4. Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
  5. In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
  6. In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
  7. Transfer liver with slotted spatula and keep warm, covered.
  8. Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
  9. Add the onions and salt and pepper to taste.
  10. Nap the liver with the sauce and sprinkle with pine nuts.

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