Venezuelan Beef Liver Recipe

3      Reviews by:    Marty Jones   Venezuelan Beef Liver Recipe pan fries beef liver with garlic, salt and pepper, onions, butter and wine in creating this tasty beef liver recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    South American    Servings:4 Calories per Serving:357 Print Preview Rate This Recipe Prep Time:   2 Hours Cook Time:   15 Minutes Total Time:   2 Hours 15 Minutes

INGREDIENTS

• 1 lb. sliced beef liver
• 2 cups milk or buttermilk
• 3 Tbl olive oil
• 3 garlic cloves
• salt and pepper to taste
• 1 Tbl butter
• 1 onion, thinly sliced
• 1/2 cup red wine
• chopped parsley for garnish

DIRECTIONS

• Marinate the liver in the milk for two hours. In the meantime, slice the onion thin, remove the peel from the garlic cloves, portion the wine and butter and chop the parsley.
• After liver has marinated, remove to a paper towel lined plate and remove as much moisture as possible from the liver. Then, add 2 Tbl olive oil to a large skillet over medium-high heat. When oil begins to shimmer, add the cloves of garlic to the skillet. Move the cloves around to flavor the oil. Do not burn the cloves.
• Reduce the heat to medium and add the slices of liver to the skillet and fry until golden brown. Flip the slices over and fry the second side to a golden brown. Remove the slices to a serving platter.
• Add the butter to the skillet along with more olive oil if needed. Add the onion slices to the skillet and cook, stirring occasionally, until the onion slices are soft and translucent. Add the wine and reduce for 2 to 3 minutes stirring frequently. Return the liver to the skillet to heat through, return the liver to the serving platter, top with the onions and serve with rice as an option.

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