Beef Liver With Onions and Bacon

Ingredients

1 pound thinly sliced beef liver, preferably grass-fed and finished
1 large yellow onion, thinly sliced
1/2 pound bacon, preferably pastured, cut into 1- inch pieces

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.
.

Yield:

4

Added:

Wednesday, November 10, 2010 - 7:25am

Creator:

Related Cooking Videos