This quick cooking dish harkens back to a time when no part of the animal was wasted. The addition of salty slab bacon and sweet sauteed onions add delectable depth to a normally mundane dish. This recipe was created in conjunction with Beth Kracklauer's story, "Butchers' Banquet".
- 4 Tbsp. olive oil
- 8 slices slab bacon, ¼ inch thick
- 1 medium yellow onion, thinly sliced
- 1 lb. calf's liver, trimmed and cut into ¾ inch thick sliced on the bias
- 1⁄4 cup flour
- Kosher salt and freshly ground black pepper, to taste