CAN YOU EAT LIVER RECIPES

Steps:

• Unwrap the beef liver and lay flat on a layer of paper towels. Pat dry.
• Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients.
• Dice bacon and fry in 2 tablespoons of butter in a large skillet. When crispy, remove the bacon bits from the pan and drain on paper towels. Leave the grease and butter in the pan.
• Slice onion roughly. You want your pieces of onion to be similar in size to a bite of liver. The one-to-one ratio is part of the flavor secret! Saute on low in bacon grease and butter until it starts to soften but is not yet translucent.
• Add garlic to the onions for an additional 30 seconds.
• Add mushrooms to the onions and garlic. Saute everything until mushrooms are tender.
• Shove all the vegetables to one side of the pan, away from heat. You may want to scoot the pan so that side is off the burner a bit.
• Turn the heat up to medium and add the last tablespoon of butter.
• When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over.
• Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender.
• Place liver on a platter and cook remaining liver in the same fashion.
• Toss the bacon bits with the vegetables and smother the liver with them.
• Serve!