Brandied Calf Liver and Onions

Patricia Manson's Note:

Liver had not been one of my favorites..however, after making this recipe, I changed my mind. The brandy and raisins give this dish that special taste. Also is an excellent source of iron.

• Total Time: 24 mins
• Prep Time: 20 mins
• Cook Time: 4 mins

Ingredients:

Servings: 4

• 2 tablespoons all-purpose flour
• ¼ teaspoon pepper
• 1 pinch salt
• 1 lb calf liver , sliced thin
• 3 slices bacon
• 1 onion , sliced into rings
• ½ cup raisins
• 2 tablespoons brandy
• 1 tablespoon cider vinegar

Directions:

1. On sheet of wax paper, combine flour, pepper and salt.
2. Dredge liver in flour mixture.
3. In large non-stick skillet over medium heat, cook bacon until crisp.
4. Remove to paper towel to drain; crumble when cool.
5. To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
6. Remove to serving platter, keep warm.
7. Add onions to skillet, cook until soft, about 3 minutes.
8. Stir in raisins, brandy and cider vinegar, cook one minute.
9. Add crumbled bacon, pour over liver.
10. Serve Hot!

Reviews

[Kerfuffle-Upon-Wincle]

What a nice entree! The brandy and raisins add just a touch of sweetness; a very nice addition to traditional liver with onions and bacon! Made for the L-O-V-E Train 2012.

[Ashfork]

This was so much better than the old stand by of just plain liver and onions. We had no bacon, so I just used olive oil to cook the liver in and it turned out fantastic!