LOCATION: Recipes >> Variety Meats >> Liver 01
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Liver 01
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Liver
Fry up about 1lb good quality thick sliced bacon. Drain off all
but enough grease to fry the liver in.
Dredge the liver pieces in flour and fry quickly. Use some of the
bacon grease to slowly cook some sliced yellow onion. Cook the
onion for 1/2 hour to 45 minutes over a low flame. Add a few twists
of fresh ground black pepper.
Place the liver on a plate on top of the onions. Pour off almost
all of the grease left from frying the liver. Add some stock and
bring almost all of the grease left over from the liver, and add
some stock scraping up the brown bits and bring to a boil. Add a
splash of cognac or red wine. Add some fresh, chopped rosemary
and some black pepper and cook for a minute or so. Swirl in a
little butter to help bind the sauce and correct the seasonings
and pour over the liver.
Serve with garlicky mashed potatoes and baby grilled vegetables.
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