Liver with Bacon and Onions Recipe
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This is the classic way to prepare liver. Some cooks think soaking in milk or wine mellows the flavor of the liver, but you can skip this step if you wish.
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1 pound liver, calf, lamb or pork
1 pound onions
1/4 pound bacon, sliced
1 cup milk or wine, or as needed (optional)
2 tablespoons butter or olive oil
salt and pepper to taste
:large heavy skillet
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.
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liver with bacon and onions
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"Looks good. Nice colorful touch with the green onions instead of the regular. Red onions with the green might look good."
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