Friday, September 12, 2014

Bacon, Liver and Onions

Beef liver from 100% grass-fed Angus beef at Hill Creek Farms - Hartsville is tender, delicious and totally amazing.  My mom taught me to love liver, and we had it occasionally when I was a girl. I also know many people who don't, my husband among them. 

Yes, it's an acquired taste, one you probably need to experience when you are young, such as I was when I first tasted it.

My mom always cooked it with bacon, and plenty of caramelized onions, sauteed' in the bacon grease. Then she added the liver, which took on all those delicious flavors.  It was so good.

1 package beef liver (preferably from 100% grass-fed beef)
Bacon strips (enough for 2 strips per person)
1-2 large onions, sliced into rings

In a large electric skillet or large fry pan, cook bacon until crispy.  Remove and drain bacon on paper towels.

Add sliced onion to bacon grease and cook until translucent and caramelized. Remove onions with a slotted spoon, place in a bowl and let sit.

Add beef liver to pan, cover with lid and cook 5 minutes per side, or until liver is firm and cooked through.

Remove liver from pan and serve each piece topped with 2 strips of bacon and lots of caramelized onions.


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