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Combine flour, salt and pepper in bag.
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Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat. Set aside.
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Heat skillet with 2-3 tablespoons of butter and a dash of oil.
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Saute the onions on medium heat until tender and glossy. Transfer to side dish and sprinkle with sage, salt and pepper.
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Return skillet to high heat, add 3-4 tablespoons butter and dash of oil. Add liver and sear 5 minutes until brown. Inside meat should be slightly pink.
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Return onions to pan til heated. Remove liver and onions from pan and plate.
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Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
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Pour over liver and onions, sprinkle with parsley and serve.