Best Liver And Bacon Recipes

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CALF'S LIVER WITH BACON AND ONIONS



Calf's Liver with Bacon and Onions image

The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

Categories     Beef     Onion     Pork     Sauté     Quick & Easy     Fall

Yield 4 servings

Number Of Ingredients 7

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Soak liver in milk in a bowl 20 minutes.
  • While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
  • Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
  • Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
  • Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY



Calf's Liver with Bacon, Caramelized Onions and Sherry image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon Essence, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large glass baking dish, add liver and milk and let soak for 20 minutes.
  • In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
  • Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
  • Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
  • Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE



Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
6 tablespoons minced shallots
1/2 teaspoon salt
3/4 cup red wine vinegar
3/4 cup brown veal stock or chicken stock
1/4 cup stoneground mustard
6 (8 ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
Sauteed Onions, recipe follows
6 tablespoons (3/4 stick) unsalted butter
3 small onions, thinly sliced across width
1/2 teaspoon salt

Steps:

  • Fry bacon until crisp. Drain on paper towels and reserve.
  • Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
  • Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
  • Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
  • Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)



Beef or Pork Liver, With Bacon and Onions (For 2) image

A delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15 minutes.

Provided by Cindi M Bauer

Categories     Pork

Time 1h

Yield 2 serving(s)

Number Of Ingredients 6

6 slices bacon (use thin sliced bacon)
3 large onions, sliced thin
salt & pepper, to season the onions and liver
1/2 lb beef or 1/2 lb pork liver, sliced thin
1/2 cup flour
crisco butter flavor shortening

Steps:

  • In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes.
  • Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
  • To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
  • Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
  • In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
  • Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
  • Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
  • Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.

Nutrition Facts : Calories 1078.7, Fat 91.8, SaturatedFat 37.2, Cholesterol 128.7, Sodium 239.1, Carbohydrate 45, Fiber 4.7, Sugar 9.6, Protein 17.8

CALF LIVER AND ONIONS WITH BACON



Calf Liver and Onions With Bacon image

Two or three spashes of red wine vinegar give a fresh kick to this old standby. Cooking with bacon also "lightens" the liver taste. When my children were small, I called this "Cowboy Steak." It was inspiration born of desperation. They ate it with enthusiasm.

Provided by mammamia 2

Categories     Beef Organ Meats

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

8 slices cooked bacon, torn in bite sized pieces
2 sliced onions (I use a little more)
1 lb calf liver
1/2 cup flour (more if needed for dredging meat)
salt and pepper
2 -3 dashes red wine vinegar

Steps:

  • Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet.
  • Tear bacon in bite sized pieces.
  • Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp.
  • Remove onions, set aside, leaving as much grease as possible in skillet.
  • Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour.
  • Place liver in hot grease, cooking until brown on both sides, over medium heat.
  • When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar.
  • Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it).
  • Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly.
  • Cover, cook on low for 15-20 minutes. It should look like you have gravy.

Nutrition Facts : Calories 165.9, Fat 6.9, SaturatedFat 2.2, Cholesterol 17.6, Sodium 372.3, Carbohydrate 17.3, Fiber 1.4, Sugar 2.4, Protein 8.2

LIVER AND BACON



Liver and Bacon image

This is the best way to make juicy and tender liver. Even the kids will enjoy this!!!

Provided by LADYBARBER01

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 6

Number Of Ingredients 3

1 pound bacon
1 pound calves' liver, sliced
1 (5.5 ounce) package pork flavored seasoning coating mix (e.g. - SHAKE-N-BAKE)

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
  • Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
  • Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.8 g, Cholesterol 207.5 mg, Fat 15.2 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 1177.9 mg, Sugar 2.6 g

SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART



Sauteed Calves Liver with Bacon, Onion and Maytag Blue Cheese Tart image

Provided by Michael Symon : Food Network

Number Of Ingredients 13

1-ounce olive oil
Flour for dusting the liver
4 ounces calves liver, cut into 2 (2-ounce) pieces
4 ounces smoked bacon
1 tablespoon butter
1 yellow onion
Salt and pepper, to taste
1 teaspoon rosemary
1 (9-inch) frozen pie dough
1 tablespoon maytag blue cheese
1 handful arugula
2 tablespoons roasted garlic cloves
2 ounces Balsamic vinegar

Steps:

  • Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
  • For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.

SAUTéED CALF'S LIVER WITH BACON AND RADICCHIO



Sautéed Calf's Liver With Bacon and Radicchio image

Provided by Melissa Clark

Categories     easy, quick, one pot, appetizer, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 thick slices bacon (2 ounces), cut into 1-inch pieces
1 large onion, thinly sliced
1 to 2 tablespoons extra virgin olive oil, more as needed
1 small head radicchio, halved, cored and thinly sliced
Kosher salt
freshly ground black pepper
1 teaspoon honey
1/2 teaspoon red wine vinegar
1 1/2 pounds calf's liver, sliced 1/4-inch thick
Chopped parsley, for garnish (optional)
Cooked polenta, for serving (optional)

Steps:

  • In a large skillet, sauté bacon and onion until both are well browned and onions are tender, about 10 minutes. If pan starts to dry out, add a tablespoon of olive oil.
  • Add radicchio and a large pinch of salt and pepper and continue to sauté until radicchio is very tender, about 5 minutes longer. Stir in the honey and vinegar, then transfer mixture to a serving platter and cover loosely with foil to keep warm.
  • Wipe out skillet and add a tablespoon of oil. While it heats, season liver with salt and pepper. Add liver to pan, in batches if necessary, and sauté for about 2 minutes a side over high heat. (Add more oil to pan between batches if necessary.) Liver is done when it is golden on surface but still pink on inside. As pieces cook, transfer them to serving platter on top of radicchio mixture. Garnish with parsley and serve over polenta if desired.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 587 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN LIVER AND BACON APPETIZER



Chicken Liver and Bacon Appetizer image

An old favorite, sometimes called roumaki. From The United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Chicken Livers

Time 25m

Yield 8-12 serving(s)

Number Of Ingredients 4

1/2 lb chicken liver
2 tablespoons butter
8 slices bacon
salt and pepper

Steps:

  • Cut livers in two, season with salt and pepper.
  • Melt butter in saute pan and add livers; cook for one minute.
  • Wrap each piece of liver in a strip of bacon and fasten with a toothpick.
  • About ten minutes before serving, place bacon wrapped livers in a baking pan and broil until bacon is crisp.
  • Drain on paper towels.
  • Serve hot, either with toothpicks or on a small square of toast.

Nutrition Facts : Calories 162.2, Fat 14.5, SaturatedFat 5.7, Cholesterol 121.2, Sodium 229.4, Carbohydrate 0.1, Protein 7.5

CALVES' LIVER WITH BACON AND CAPERS



Calves' Liver with Bacon and Capers image

The bacon and capers in the cream sauce break up the richness of the calves liver.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 14

24 ounces calves liver, sliced on an angle and halved
3 cups milk
4 ounces cut into 1-by-1/4-inch pieces slab bacon
1 quartered and thinly sliced medium onion
2 tablespoons capers
2 teaspoons sage
Coarse salt
Freshly ground pepper
2 tablespoons white wine
1/2 cup veal stock or Homemade Chicken Stock, or canned low-sodium chicken broth skimmed of fat
1/4 cup heavy cream
2 cups all- purpose flour, for dredging
1 tablespoon olive oil
1 tablespoon chopped parsley

Steps:

  • In a large baking dish, add liver and milk. Let liver soak, covered in the refrigerator, for at least 2 hours and no more than 24 hours.
  • In a large cast-iron skillet, sauté bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine.
  • Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium rare. Serve liver topped with cream sauce and sprinkled with parsley.

CHICKEN LIVER AND BACON SKEWERS



Chicken Liver and Bacon Skewers image

I enjoy doing a family brunch every now and then, especially on Easter and this is a requested item repeatedly. Even the kids like them, until they find out they have liver in them. :)

Provided by Wendy Rusch

Categories     Meat Appetizers

Number Of Ingredients 5

vegetable oil
1 lb applewood bacon
2 lb chicken livers, rinsed, patted dry and halfed
1 c flour
3 Tbsp essence, recipe to follow

Steps:

  • 1. Heat 1" vegetable oil in large skillet to a medium/medium high heat. Mix flour and essence together in a pie plate. Skewer bacon and liver pieces alternately, entwining the bacon with the liver (So if you're looking at the side of the skewer, the bacon is in an "S" shape with liver in the curves. I hope this makes sense) Then dredge the skewer in flour mixture...Place skewer in hot oil 3-4 minutes on each side, let drain on paper towel, sprinkle with salt and serve.
  • 2. Essence ... this is Emeril Lagasse's "Emeril's Essence" recipe, a seasoning you can use for so many things...really good on a pork tenderloin! 2 Tablespoons Garlic Powder 1 Tablespoon Onion Powder 2 Tablespoons salt 2 Tablespoons paprika 1 Tablespoon pepper 1 Tablespoon oregano 1 Tablespoon thyme Mix together and store in air tight container/ shaker bottle.

BOXTY WITH LIVER AND BACON



Boxty with Liver and Bacon image

This Irish specialty consists of traditional potato pancakes served with bacon, lamb's liver, and cabbage.

Provided by jean.isacke

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 51m

Yield 6

Number Of Ingredients 11

1 cup self-rising flour
5 tablespoons milk
1 pound potatoes, peeled and coarsely grated
salt and freshly ground black pepper to taste
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
3 tablespoons all-purpose flour
1 teaspoon dried mixed herbs
8 ounces lamb's liver, cut into thin strips
8 slices bacon
6 ounces shredded cabbage

Steps:

  • Sift self-rising flour into a bowl; stir in milk. Squeeze excess moisture from the grated potatoes and mix in. Season with salt and pepper.
  • Melt 1 1/2 teaspoon butter with 1 teaspoon oil in a large skillet over medium heat. Spread a quarter of the potato mixture in the skillet; cook until golden brown, 3 to 4 minutes per side. Repeat 3 times with remaining butter, oil, and potato mixture. Stack potato pancakes on a plate and keep warm.
  • Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.
  • Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.
  • Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.
  • Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 35.1 g, Cholesterol 134.7 mg, Fat 16.9 g, Fiber 3.1 g, Protein 15 g, SaturatedFat 6.1 g, Sodium 641.3 mg, Sugar 2.1 g

CHICKEN LIVER AND BACON SKEWERS



Chicken Liver and Bacon Skewers image

This recipe is adapted from Emerill and revisited by secondmom63 and now tweaked by me. You are going to love these if you like chicken liver in any form-- these are so good-I could eat them like candy. Can be made on the grill also. If making on the grill soak skewers first -I use medal skewers.

Provided by Pat Duran

Categories     Poultry Appetizers

Time 30m

Number Of Ingredients 8

1 c flour
1 tsp corn starch
1 tsp seasoned salt
1/2 tsp garlic powder
1/4 tsp black pepper
1 1/2 tsp brown sugar
1 lb applewood bacon ( thick bacon)
2 lb container chicken livers, rinsed, cut in 1/2 and dried on paper toweling

Steps:

  • 1. Heat buttery Crisco or vegetable oil in a large electric skillet ,about an inch deep, using medium/high heat.(best on the grill, less grease more crunch). Mix flour, seasoned salt,garlic powder,pepper and brown sugar. together in a shallow pie pan.
  • 2. Skewer bacon wrapped liver pieces onto thin skewers or on individual wooden toothpicks. Dredge the skewer in flour mixture and place skewers in hot oil for 3 to 4 minutes on each side, to get crispy. Drain on paper towel, sprinkle with salt or cinnamon sugar ,if desired and serve..(I like the cinnamon sugar sprinkled over top.

FRIED LIVER AND BACON WITH FRIED ONIONS



Fried Liver and Bacon With Fried Onions image

Make and share this Fried Liver and Bacon With Fried Onions recipe from Food.com.

Provided by hectorthebat

Categories     Lamb/Sheep

Time 36m

Yield 1 serving(s)

Number Of Ingredients 9

4 ounces liver
milk
1 slice bacon
1 onion
little oil
knob butter
2 teaspoons gravy, granules
1 teaspoon water
1/2 cup water

Steps:

  • Put the pig's liver slices in a shallow dish, cover with a little milk, and leave to soak for 30-60 minutes. Lamb's liver does not need soaking. De-rind the bacon. Peel and slice the onion into rings. Dry the liver on kitchen paper. Heat the oil and butter in a frying pan over a moderate heat. Add the onion slices and fry for 3-4 minutes, stirring frequently, until soft. Push the onion to one side of the pan and stir occasionally while frying the bacon and liver.
  • Put the bacon and liver in the hot fat in the pan, and fry gently for 3-5 minutes, turning frequently, until cooked to taste - liver should be soft on the outside, not crispy. Remove the liver, bacon and onion from the pan and serve on a hot plate.
  • Either pour the meat juices from the pan over the liver and serve with crusty new bread; or make gravy with the juices and serve with boiled potatoes and a green vegetable. For the gravy; mix the gravy granules (or flour and gravy flavouring powder) into a smooth paste with the sherry, wine, or cold water. Add the half cup of vegetable water or cold water and mix well. Pour onto the meat juices in the pan, stirring well. Bring to the boil, stirring all the time until the gravy thickens. Pour over the liver and vegetables.

Nutrition Facts : Calories 248.3, Fat 8.2, SaturatedFat 2.8, Cholesterol 317.4, Sodium 345.8, Carbohydrate 17.1, Fiber 1.9, Sugar 4.7, Protein 25.6

LIVER AND BACON WITH ONION GRAVY



Liver and Bacon With Onion Gravy image

Make and share this Liver and Bacon With Onion Gravy recipe from Food.com.

Provided by Jana Steinhagen

Categories     Weeknight

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

6 onions, sliced
1 knob butter
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon brown sugar
400 ml beef, jus
1/2 teaspoon thyme
4 slices bacon
4 potatoes
1/2 cup skim milk
2 tablespoons olive oil
1 tablespoon cooking oil
20 g butter
500 g liver, sliced
100 g seasoned flour

Steps:

  • Gently fry the onions for about 30 minutes until caramelised, but do not let them burn or they will become bitter.
  • add the beef jus and thyme and simmer for a few more minutes.
  • grill the bacon until crisp.
  • Boil the potatos until soft
  • Mash with the olive oil and milk until fluffy.
  • I steam some vegetables on top of the potatoes while they cook.
  • Coat the Liver in the seasoned flour and shallow fry in a mix of oil and butter to your liking (pink is best).
  • Serve with the mashed Potatoes, onion gravy, a slice of bacon and some vegetables on the side.

Nutrition Facts : Calories 1310.4, Fat 90.7, SaturatedFat 35, Cholesterol 455.1, Sodium 542.4, Carbohydrate 78.9, Fiber 8.2, Sugar 9.3, Protein 44.2

LISA'S BAKED LIVER AND BACON



Lisa's Baked Liver And Bacon image

I wanted to find an easier way of making liver for my family and a healthier way than frying, I came up with this one, if you are a liver lover you will love this recipe :) My hubby hates liver, BUT he will eat mine when I do it like this and he loves it.. minus the onions of course lol I hope you enjoy this recipe as much as my...

Provided by Lisa Walker

Categories     Beef

Number Of Ingredients 10

WHAT YOU NEED
slices of liver enough to feed your family
flour
seasoned bread crumbs
1 egg with 1/4 cup milk beaten
bacon slices cut in half enough bacon for each piece of liver
2 plates
1 bowl
cookie sheet
onions for frying

Steps:

  • 1. Cover cookie sheet with tin foil and spray generously with cooking spray.
  • 2. On one plate add flour and season it with salt and pepper, on the second plate put your bread crumbs on it. In a bowl beat your egg and add the milk
  • 3. Take liver slices and lightly flour, then dip them in the egg mixture then the bread crumbs and lay them close together on prepared cookie sheet. Follow this method till all pieces of liver are done
  • 4. Once you are done, place 2 1/2 slices of bacon on each piece of liver. I cut them in 1/2 as I find its easier to do this when they are in 1/2 pieces.
  • 5. Bake at 350 degrees oven, when the bacon is crisp and brown the liver is done about 35 min.
  • 6. Fry onions in a frying pan with butter, and I also add gravy on top of ours, I just use our fav packaged gravy for the liver. Enjoy

BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)



Beef or Pork Liver, With Bacon and Onions (For 2) image

A delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15...

Provided by Cindi M Bauer

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 6

6 slices bacon (use thin sliced bacon)
3 large onions, sliced thin
salt & pepper, to season the onions and liver
1/2 lb. beef or pork liver, sliced thin
1/2 cup flour
Crisco butter flavor all-vegetable shortening

Steps:

  • 1. In a 12-inch skillet, cook the bacon slices. (This should take about 20 minutes.)
  • 2. Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
  • 3. To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
  • 4. Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
  • 5. In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
  • 6. Add the sliced onions back to the skillet. Place liver on top of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
  • 7. Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
  • 8. Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.

LIVER, BACON, AND ONIONS DOWN-HOME STYLE



Liver, Bacon, and Onions Down-Home Style image

Provided by Karen Vanersloot-Richards

Categories     Onion     Sauté     Quick & Easy     Meat     Bacon     Winter     Gourmet     Connecticut

Yield Serves 3 or 4

Number Of Ingredients 6

8 slices bacon (about 1/3 pound)
1 large onion, sliced (about 2 cups)
four 1/2-inch-thick slices calf's liver (each about 3 ounces)
1/2 cup all-purpose flour seasoned with 1 teaspoon freshly ground black pepper
1/4 cup water
1/2 cup ketchup

Steps:

  • In a large heavy skillet cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. Pour off half the fat from skillet into a small bowl and reserve. Add onion to skillet and cook over moderate heat, stirring, until golden. Transfer onion with a slotted spoon to a bowl.
  • Rinse and pat dry each piece of liver. Dredge liver in flour mixture, shaking off excess. Add reserved fat to skillet and heat over moderately high heat until hot but not smoking. Sauté liver in batches until crisp and browned, about 2 minutes on each side for medium. Transfer liver with a slotted spatula to a platter and add water and ketchup to skillet, stirring occasionally and scraping up bits. Simmer sauce, stirring constantly, 1 minute.
  • Serve liver with bacon, onion, and sauce.

WARM CHICKEN LIVER AND BACON SALAD



Warm Chicken Liver and Bacon Salad image

Make and share this Warm Chicken Liver and Bacon Salad recipe from Food.com.

Provided by Snowbunny Andorra

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

200 g chicken livers, cut into bite-sized chunks
200 g bacon, cut into lardons
12 cherry tomatoes, halved
200 g new potatoes, cleaned
75 g butter
4 tablespoons balsamic vinegar
150 g French beans, topped and tailed
handful lettuce
handful rocket

Steps:

  • Boil the potatoes until just under-done. Let them dry in a colander then cut in half. Meanwhile, boil or steam the beans until al dente.
  • Heat the butter in a heavy frying pan. When bubbling, add the halved potatoes and saute until nicely coloured.
  • Use a slotted spoon to remove them from the pan and set aside.
  • Get the pan back to temperature and add the lardons. Fry for a couple of minutes, then add the livers (you want these to be ready at the same time, so if you prefer the livers well done, put them in earlier, if you prefer them pinker, you'll want to wait. It all depends on the size of your lardons and liver chnks - use your judgement!).
  • Once the livers are just browned, add the balsamic vinegar and continue to cook until the meat is cooked. Add a little more balsamic if it reduces too quickly. Season with freshly ground black pepper and sea salt.
  • Assemble everything into a bowl immediately before serving, pouring over the reduced balsamic jus as a dressing. Serve immediately, or the lettuce will start to wilt.

Nutrition Facts : Calories 1193.9, Fat 81.9, SaturatedFat 35.9, Cholesterol 493.1, Sodium 1143.3, Carbohydrate 70.2, Fiber 22.3, Sugar 3.5, Protein 45.9

BEEF LIVER AND BACON 'N' ONION SAUCE



Beef Liver and Bacon 'n' Onion Sauce image

Make and share this Beef Liver and Bacon 'n' Onion Sauce recipe from Food.com.

Provided by Cindy Hartlin

Categories     Beef Organ Meats

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

6 slices bacon, chopped
1 cup onion, Chopped
2 tablespoons flour
2 teaspoons chicken bouillon mix
1 1/2 cups milk
1 1/2 lbs beef liver, Sliced

Steps:

  • Cook bacon in a saucepan until crisp.
  • Drain, reserving 3 tablespoons drippings; set bacon aside.
  • Saute onion in reserved drippings until tender.
  • Blend in flour and bouillon mix.
  • Gradually stir in milk.
  • Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
  • Keep warm.
  • Pan fry or broil liver to desired degree of doneness.
  • To serve pour sauce over individual servings of liver and top with crisp bacon.

Nutrition Facts : Calories 318.4, Fat 16.7, SaturatedFat 6.2, Cholesterol 335.9, Sodium 421.7, Carbohydrate 12.2, Fiber 0.4, Sugar 1.3, Protein 28.3

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