VEAL LIVER WITH ONIONS & BACON
Most people don't like liver because they've never had it prepared properly. The secret to making GOOD liver is to cook it over a medium high heat & to NOT overcook it! I prefer using Veal Liver, but Calf's liver works just as well...avoid regular beef liver due to it's bitterness.
Provided by Ackman
Categories Meat
Time 40m
Yield 1 pound, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain and rinse liver in cold water of all blood.
- Slice bacon in half and lightly brown in a heavy skillet -- cast iron is best.
- Add the sliced onion and cook until all is lightly brown, making sure that the bacon doesn't get too crisp.
- Remove bacon and onion from skillet; set aside and keep warm, reserving bacon grease.
- Put flour in a sealable bag or container.
- Dredge the liver, making sure all of it is coated well.
- Melt the butter in skillet.
- Place liver in skillet & LIGHTLY season with Lawry's Seasoned Salt.
- Brown S-L-O-W-LY, until all has turned a nice golden brown, being careful NOT to overcook -- cook in batches, if needed.
- Remove to warm plate/platter and top with bacon/onion mixture.
- Serve with Recipe #331767 and gravy.
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