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

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

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

Step 2

  • Heat a large, heavy preferably cast iron skillet over medium-low heat and cook the bacon until just crisp.
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Step 3

  • Remove with a slotted spoon and reserve on a plate; keep warm.
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Step 4

  • 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.
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Step 5

  • Remove with a slotted spoon and add to the plate with the bacon; keep warm.
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Step 6

  • Drain the milk from the liver, pat dry and sprinkle with salt and pepper.
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Step 7

  • 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.
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  • Length: 4 minutes

Step 8

  • Serve immediately, smothered in the onions and bacon.
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