Calves' Liver And Capers | Astrid's Kitchen

Ingredients

• 3 Tbs. oil
• 1 large Spanish onion, peeled and sliced into thin rings
• 2 cloves garlic, peeled and crushed
• 1oz/25g butter
• 12oz/350g calves' liver, sliced into thin slivers
• 2 tsp. caper, lightly crushed (or to taste)
• 1 Tbs. whole sage leaves
• salt and ground black pepper
• 1 wine glass red wine
• 1/4pt/150ml veal or beef stock