Beef Liver With Onions and Bacon
If you want to add more gluten free and primal recipes to your repertoire, Beef Liver With Onions and Bacon might be a recipe you should try.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 pound thinly sliced beef liver, preferably grass-fed and finished
- Milk
- 1 large yellow onion, thinly sliced
- 1/2 pound bacon, preferably pastured, cut into 1- inch pieces
- salt and pepper
Instructions:
- Place the liver in a large bowl and add enough milk to cover; set aside and allow to soak for 30 minutes.
- Heat a large, heavy preferably cast iron skillet over medium-low heat and cook the bacon until just crisp.
- Remove with a slotted spoon and reserve on a plate; keep warm.
- Remove all but about 2 tablespoons of the bacon fat from the skillet and reserve. Over medium-low heat, cook the onion until soft, translucent and fragrant, but not brown.
- Remove with a slotted spoon and add to the plate with the bacon; keep warm.
- Drain the milk from the liver, pat dry and sprinkle with salt and pepper.
- Return the reserved bacon fat to the skillet. Gently cook the liver slices in the bacon fat over medium-low heat until barely pink inside, about 3 or 4 minutes per side.
- Serve immediately, smothered in the onions and bacon.
