Yes, that IS bacon in the picture.  I know your grandma's meals are usually the best, but I've never heard anyone remember liver and onions in a particularly fond tone.  Which is understandable, as it is easy to over (or under) cook, all while having an extremely rich flavor.  But seriously, you need to make this.  Organ meats are an excellent addition to your regular meals, and liver specifically is loaded with iron, hard-to-get vitamin B, and calcium.  Plus loads of other things.  If you want a full list, check out Chris Kesser's awesome compilation.  But hopefully if that doesn't convince you to give it a shot, there is still bacon in here to persuade you.

Not Your Grandma's Liver & Onions

Prep time: 10 minutes   Cook time: 15 minutes   Total time: 25 minutes

Yield: 2 servings



1.  Melt the butter on the stove in a large pan and begin cooking onions and bacon in it.

2.  When onions have become translucent and bacon begins getting a little brown on it,  push to the sides and add strips of liver a few at a time.  Depending on how thick it is, the liver will cook VERY quickly.  You do not want to over-cook it, so use your best judgment with this and do not leave the stove while the liver is on the heat.  I cooked 2 strips at a time so I could quickly remove them and only needed to pay attention to a couple at once.  Make sure you mix the onions and bacon around with the liver a bit as well to mingle their flavors.

3.  After all liver strips have been cooked and removed, add the rest of the veggies and sauté to your liking in the remaining bacon grease and butter.  Sprinkle in any desired sea salt and pepper, then remove everything from the pan and serve with the liver.  I also love this stuff with my Sweet and Sour Sauce on top!

1 large liver (about 3/4 - 1 lb, I used an axis deer liver), cut into strips

1/4 lb bacon

1 red bell pepper, sliced

2 stalks celery, chopped

1/2 sweet onion, diced

2 Tbsp clarified butter

Sea salt and black pepper, to taste