Calves liver is milder, but the key to offal or game meats is to marinate overnight in white wine or milk; toss out the milk after use, save wine for sauce. Dry the liver on paper towels. In heavy skillet or dutch over, cook 1/2 pound bacon, set aside, cook sliced onion (1medium) in grease, set aside. Coat liver slices with coconut flour (salt & pepper) by shaking in a bag, then cook in bacon grease about 3 min per side. Don't over cook. Put on plate, top with bacon and onion. I like to serve with turnip greens, or some othet sharp green. Try this and you won't regret it. I have converted several liver haters. Liver is just about the most perfect food.
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The Ultimate Primal Superfood