Beef Liver With Onions and Bacon
By: Janis Smyth
Published: Wednesday, November 10, 2010 - 7:25am

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

1 Place the liver in a large bowl and add enough milk to cover; set aside and allow to soak for 30 minutes. 2 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. 3 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. 4 Drain the milk from the liver, pat dry and sprinkle with salt and pepper. 5 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.