A Syrah/Shiraz-Friendly Recipe

This recipe yields 4 servings, which means you can enjoy it and a bottle of wine with friends.

And the wine to serve? Syrah from California or Shiraz from Australia.



  • 1¼ lbs. calves or veal liver, thinly sliced
  • 1 cup of flour
  • Salt, to taste
  • Pepper, to taste
  • Paprika, to taste
  • Dry mustard, to taste
  • 3 teaspoons bacon fat
  • 2 yellow onions, thinly sliced


  1. Season the flour with salt, pepper, paprika and dry mustard. Mix well.
  2. Dredge the calves or veal liver in seasoned flour, and set aside.
  3. Heat a large cast iron skillet on medium high heat. Add a teaspoon of bacon fat. Sauté the onions until translucent (about 2 minutes).
  4. Remove onions from pan with a slotted spoon, and set aside on a serving dish.
  5. Add 2 more teaspoons of bacon fat to the skillet. Add the liver slices, working in batches. Fry until browned on both sides.
  6. Meanwhile, in a separate pan, sauté onions.
  7. Add onions to liver slices, toss, and serve.

Posted in Food and Wine Pairings/Recipes
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