Veal, variety meats and by-products, liver, raw

Veal liver, often sold as calf's liver, has a milder flavor and more tender texture than beef liver, which makes it prized in dishes like the Venetian fegato alla veneziana, liver braised with a generous amount of slowly cooked onions. It is typically sliced thin and pan-seared quickly in butter, kept pink in the center, then finished with a squeeze of lemon or a splash of sherry vinegar; sauteed onions, sage, and bacon are classic partners, and a light dusting of flour before searing helps the outside brown without drying out the interior, giving the slice a thin, savory crust.

Choose veal liver that looks pale pink-brown, smooth, and moist, and plan to cook it the same day if possible since it is highly perishable, or freeze it if not using right away, wrapped tightly to limit air exposure and keep freezer burn from setting in, then thaw it slowly in the refrigerator before cooking. Its milder flavor makes it a more approachable starting point than beef liver for cooks new to organ meats, while a small pan-seared portion still delivers 19.9 grams of protein and iron at 36% DV per 100g, making it a compact way to build a simple dinner around a lean, quick-cooking centerpiece.