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
- Heat 2 tbsp. oil in a 12 inch skillet over medium heat. Render bacon, flipping once, until crisp, about 6 minutes and remove to a paper towel lined plate.
- In the same skillet, add onions and sauté until lightly caramelized, about 20 minutes. Season with salt and pepper, remove from skillet and reserve.
- Add remaining oil to skillet and return to medium high heat. Season liver with salt and pepper and dust with flour, shaking off excess. Working in batches, fry liver, turning once and cook until slightly pink in the center, about 4 minutes.
- To serve; place onions atop liver and garnish with a slice of bacon