- 2 pounds organic calf's liver, cut into 6 pieces
- 8 slices bacon, nitrate free, cut into 1/2-inch pieces
- 2 large yellow onions, thinly sliced
- 1 teaspoon sage, dried
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup dry sherry
1. If you are not a fan of liver, soak it in cultured buttermilk from 20 minutes to 2 hours, this removes some of the bitter flavor of liver and will tenderize it so that it will be more enjoyable. You definitely want the nutrients this dish has to offer without the clothes pin attached to your nose.
2. In a large skillet over medium heat, add bacon and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons bacon fat. Crumble bacon when cooled.
3. Cook onions in 1 tablespoon bacon fat over medium heat for 10 minutes or until caramelized. Transfer onions to a bowl and add crumbled bacon. Set aside.
4. Pat liver dry and discard milk if you have used it. Season liver with salt, pepper, sage and thyme. Add 2 tablespoons reserved bacon fat to skillet over medium-high heat and add liver; cook for 2 minutes on each side. Remove liver from pan and cover. Return pan to heat and add sherry and onion mixture and cook until liquid is reduced by half. Return liver to pan and cook for an additional 2 minutes or until desired doneness. Serve.
This dish contains over 1500% of your daily requirement for Vitamin A, 1598% of your requirements for Vitamin B12 and 32% of your daily iron needs. If you are anemic, serve this with some lentils and dark leafy greens and you have a wonderful alternative to those constipating iron pills!