Calf’s Liver and Bacon

1. In a large glass dish, place the liver, pour milk on it and let it soak for 20 minutes
2. In a large skillet on medium heat, add the bacon and butter and cook until the fat is rendered, this takes 6 minutes. Place the bacon on paper towels and reserve 3 tablespoons of fat.
3. In the remaining bacon fat, cook the onions with pepper and salt (to taste) until the onions have caramelized. Transfer the onions to a bowl and add the bacon.
4. Take the liver out of the milk, pat dry, and throw away the milk. In a Ziploc bag, add flour, all the spices (salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme), and give it a shake. In batches, put the liver in it, evenly coat it, and place it on the baking sheet.
5. In a large skillet on high heat, add 3 tablespoons of bacon fat and cook the liver; it will take 2 to 3 minutes on each side. Cook it on both sides, take the pan off the heat so you can add sherry and beef broth. Take the pan back to the heat, “shake, and flambé.” Cook until it has cooked properly.
6. Serve with the pan sauce and top with onions and bacon.

Trivia

• Calf’s liver and bacon originated from Scotland, France, United States of America, and England.

Eating liver (chicken or calf) is popular in Asia!