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Directions :
In a bag, mix together the flour, salt and pepper.
Cut the liver into ½ inch strips and shake in the bag to coat.
In a skillet, heat 2-3 tbsps of butter and a dash of oil and sauté the onions on medium high.
Once tender and glossy, place the onions in a dish and sprinkle with sage, salt and pepper.
Over high heat, add 3-4 tbsps of butter and a dash of oil to the skillet.
Cook the liver for 5 minutes or so until browned.
Once cooked, return the onions to the skillet and heat together.
Transfer the liver and onions to a plate. Use stock and wine to deglaze the pan and reduce the liquid until you get a thick sauce.
Pour over the liver and onions and sprinkle with parsley and serve.
