Beef Liver With Onions and Bacon

Photo: Janis Smyth

Ingredients

1 pound thinly sliced beef liver, preferably grass-fed and finished

Milk

1 large yellow onion, thinly sliced

1/2 pound bacon, preferably pastured, cut into 1- inch pieces

salt and pepper

Preparation

Place the liver in a large bowl and add enough milk to cover; set aside and allow to soak for 30 minutes.

Heat a large, heavy – preferably cast iron – skillet over medium-low heat and cook the bacon until just crisp. Remove with a slotted spoon and reserve on a plate; keep warm.

Remove all but about 2 tablespoons of the bacon fat from the skillet and reserve. Over medium-low heat, cook the onion until soft, translucent and fragrant, but not brown. Remove with a slotted spoon and add to the plate with the bacon; keep warm.

Drain the milk from the liver, pat dry and sprinkle with salt and pepper.

Return the reserved bacon fat to the skillet. Gently cook the liver slices in the bacon fat over medium-low heat until barely pink inside, about 3 or 4 minutes per side. Serve immediately, smothered in the onions and bacon.