Total Time
Prep 20 mins
Cook 4 mins

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.

Ingredients Nutrition


  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!


Most Helpful

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.

Kerfuffle-Upon-Wincle February 11, 2012

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!

Ashfork October 25, 2008

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