Classic Liver and Onions

This is a tasty way to prepare liver for even the pickiest of eaters. This is a very palatable and fool-proof way to prepare liver.

Ingredients

• 1 pound pasture-raised beef liver

• 1 organic yellow onion

• 2 cloves organic garlic

• 1 slice of pasture-raised bacon

• 1 tablespoon raw butter

• 1/4 cup raw milk

• 1/2 teaspoon unrefined salt

Directions

1. Slice the liver into strips as thin as you would slice a cooked steak. Remove any membranes and tough bits.

2. Place the liver in a bowl with the raw milk. This can help remove bitter flavors from the liver. Leave this covered in the fridge for 8+ hours or overnight.

3. Slice the onion to create rings thinner than the liver strips. Chop bacon into bacon bits. Mince the garlic.

4. Remove your liver from the milk and pat the strips dry.

5. Turn a skillet on medium-high heat. Toss in your butter and the bacon. Let the bacon crisp up and remove the bacon to a plate but keep the fat.

6. Add the onion and garlic to the skillet and cook them until they are golden brown. Transfer them to the bacon plate.

7. Add your liver to the skillet and fry the strips until browned on each side. This will be less time than a steak. Don’t overcook.

8. Move the liver to the plate, and drizzle with leftover fat for more flavor. Sprinkle with salt and serve.

Notes

• Do not overcook liver or it will become tough.

• This final recipe can also be puréed into a paté.