 | | Directions |
- If necessary, trim off any tubes or connective tissue from liver. Cut into slices 1/2 - 3/4 inch thick, then cut slices into 1/2 - 3/4 inch dice. Put in a small bowl and cover with milk or wine.
- Slice onions, thick or thin, as preferred.
- In a large heavy skillet, cook bacon over medium heat until crisp. Remove from pan, leaving drippings in pan.
- Add onions to pan, salt and pepper lightly and cook, stirring occasionally, until soft and golden brown, 10 - 15 minutes. Remove onions to serving platter and keep warm.
- Drain liver; pat or shake in a strainer to remove as much moisture as possible.
- Add butter or olive oil to skillet and raise heat to medium-high. When hot, add liver, salt and pepper lightly and cook, stirring after a minute or two to turn pieces over. Cook for another minute or two, until thickest pieces are just barely pink. Don't overcook!
- Spoon liver over onions, crumble bacon on top and serve immediately.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Container: large heavy skillet
Servings: 4
|  | | Ingredients | | - | | 1 pound liver, calf, lamb or pork |
| - | | 1 pound onions |
| - | | 1/4 pound bacon, sliced |
| - | | 1 cup milk or wine, or as needed (optional) |
| - | | 2 tablespoons butter or olive oil |
| - | | salt and pepper to taste |
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