How to make it

  • 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.

Reviews & Comments 5

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    " It was excellent "
    lexdavies ate it and said...
    I love liver, wish my family did.
    Will cook this for me & see if i can tempt them!
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  • wynnebaer 10 years ago
    Sounds really good..A must try
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    " It was excellent "
    pudgy47 ate it and said...
    This was a very good recipe. It goes good with mashed potatoes. Thanks much.
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  • kristopher 10 years ago
    Can't believe I missed this one. Will make this week. Thanks.
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  • krumkake 11 years ago
    I've never tried preparing liver with a soak first. I will have to try this out, as we love our liver and onions, even though it has to be a rare treat these days with the fat content.
    Was this review helpful? Yes Flag

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