Calves’ liver with sticky onion relish & prosciutto

Calves’ liver with sticky onion relish & prosciutto

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(4 ratings)

Prep: 20 mins Cook: 30 mins


Serves 2
Try this posh version of liver and bacon, flavoured with Marsala and sage - use any leftover relish with cheese and cold meats

Nutrition and extra info

Nutrition: per serving

  • kcal415
  • fat11g
  • saturates3g
  • carbs31g
  • sugars18g
  • fibre1g
  • protein27g
  • salt0.7g
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  • 250g calves' liver, sliced
  • a little olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 slices prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 1 tbsp flour, seasoned



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • small handful sage leaves
  • 150ml marsala or madeira
  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • seasonal greens, to serve (optional)
  • potatoes, to serve (optional)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

For the onion relish

  • 600g (3 large) red onions, very thinly sliced
  • 6 juniper berries, lightly crushed
  • leaves from a few thyme sprigs
  • 100ml red wine vinegar
  • 5 tbsp light muscovado sugar


  1. To make the relish, put the onions, juniper and thyme in a large saucepan, season with 1 tsp salt and a little pepper. Cook on a high heat for 10 mins, stirring regularly as the onions start to soften. Add the vinegar, sugar and 100ml water. Cover, boil for 5 mins, then uncover and simmer gently for 5 mins or until soft and with a little juice remaining. Meanwhile, remove large tubes, membrane or gristle from the liver. Pat dry with kitchen paper.

  2. Heat 1 tsp oil in a large frying pan and add the prosciutto. Fry for 1 min each side or until golden and crisp. Set aside on a plate and keep warm in a low oven.

  3. Add a splash more oil to the pan. Dust the liver slices in the flour and pat away any excess. Place the liver in the hot pan, scatter the sage in, then fry for 1 min each side if the liver is sliced thinly, longer if thicker. When the liver is golden and just pink in the middle, transfer it and the crisped sage to the plate in the oven.

  4. Return the pan to the hob and add the Marsala. Boil until syrupy. Let the butter melt into this sauce, season to taste, then set aside. If your sauce reduces too quickly, just add a little water. Plate up the liver, prosciutto, sage and warm onion relish, then spoon over the sauce. Serve with seasonal greens and potatoes, if you like.

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Comments, questions and tips

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8th Mar, 2019
22nd Apr, 2016
This converted a liver hating friend of mine
4th Nov, 2014
I should have said that the second time I made the relish I did 1lb onions to 2 tbsp of sugar and the same of vinegar.
4th Nov, 2014
This recipe is delicious. The second time I made it I did extra onion relish as its even better a few days later on cheese sandwiches!
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