Heat the olive oil and butter in a sauté pan over a medium heat. Add the onions and cook until soft for about 4-5 minutes, add the sugar and continue to cook until lightly caramelised.
Cut the liver into lengths 3cm x 3cm long, dip the liver into seasoned flour and shake off any excess.
Cook the liver in the pan and sauté for 4- 5 minutes or until golden brown. Stir in the Madeira.
Put the caramelised onions on a serving plate topped with the liver and garnish with parsley. Delicious served on a bed of mashed potato.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.