1/1 Photo of Veal Liver With Onions & Bacon
Most people don't like liver because they've never had it prepared properly. The secret to making GOOD liver is to cook it over a medium high heat & to NOT overcook it! I prefer using Veal Liver, but Calf's liver works just as well...avoid regular beef liver due to it's bitterness.
My Private Note
Units: US | Metric
- 1Drain and rinse liver in cold water of all blood.
- 2Slice bacon in half and lightly brown in a heavy skillet -- cast iron is best.
- 3Add the sliced onion and cook until all is lightly brown, making sure that the bacon doesn't get too crisp.
- 4Remove bacon and onion from skillet; set aside and keep warm, reserving bacon grease.
- 5Put flour in a sealable bag or container.
- 6Dredge the liver, making sure all of it is coated well.
- 7Melt the butter in skillet.
- 8Place liver in skillet & LIGHTLY season with Lawry's Seasoned Salt.
- 9Brown S-L-O-W-LY, until all has turned a nice golden brown, being careful NOT to overcook -- cook in batches, if needed.
- 10Remove to warm plate/platter and top with bacon/onion mixture.
- 11Serve with Mashed Potatoes With Carrots and gravy.
Browse Our Top Meat Recipes
You Might Also Like...View All Meat Recipes
Nutritional Facts for Veal Liver With Onions & Bacon
Serving Size: 1 (56 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 281.4
- Calories from Fat 155
- Total Fat 17.2 g
- Saturated Fat 9.1 g
- Cholesterol 38.6 mg
- Sodium 202.9 mg
- Total Carbohydrate 26.5 g
- Dietary Fiber 1.3 g
- Sugars 1.2 g
- Protein 5.0 g
The following items or measurements are not included: