HOW TO TAKE CARE OF LIVER RECIPES

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.

Steps:

• Put the liver in a medium-large bowl and barely cover it with water. Add the lemon Juice. Let it soak for a few hours in the refrigerator.
• Remove the liver slices from the water, dry them, and weigh out 1 pound of sliced liver for this recipe. Use the whole sliced liver if you’re feeding a crowd, and just up the onions in the recipe. If not, save the liver for use later that day-it spoils quickly, so it’s hard to save much longer than that.
• Season the slices liberally with salt and pepper.
• Heat a large sauté pan or cast-iron frying pan and add the bacon grease. Swirl to coat the pan.
• Add the onion and season with salt and pepper; add the bourbon if using. Sauté over medium heat until onions are translucent, about 3 minutes.
• Turn the heat up to medium-high and cook the onions until they are deep golden brown, 5-8 minutes.
• Remove the onions from the pan and set aside.
• Add the liver to the pan. If needed, add a little more bacon grease or vegetable oil.
• Cook the slices for 2 to 3 minutes on each side. You want to cook them until the liquid starts to run clear, but not longer. They should still be pinkish inside.
• Serve the liver with the onions.