Total Time
8hrs 20mins
Prep 8 hrs
Cook 20 mins

I put the liver in the milk to soak before I go to work, so it is ready to use when I get home. A little extra soaking in the fridge doesn't seem to hurt.

Ingredients Nutrition

Directions

  1. Cut the liver into serving size pieces.
  2. Put in a bowl and pour the milk on top.
  3. Make sure liver is throughly coated then cover with plastic wrap and refrigerate for 4-8 hours.
  4. Cook the bacon until crisp, reserving fat.
  5. Crumble.
  6. Mix the flour, salt, pepper, curry and paprika.
  7. Remove the liver from the milk and roll in the flour mixture until well coated.
  8. Heat the bacon fat/butter in a nonstick frying pan at a medium heat until hot (light brown colour at this point).
  9. Fry the liver in the butter for 5 minutes on each side, lower heat if browning too quickly.
  10. Turn only once.
  11. Remove to platter.
  12. Pour the cream into the frying pan and add the parsley and bacon.
  13. Stir over medium heat until hot and bubbly.
  14. Pour over liver.

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