Grass-Fed Liver & Onions with Hickory Bacon

by JR Meats on July 12, 2015

Grass fed Liver & Onions with Hickory Bacon

Liver, Onions & Bacon

Liver, Onions & Bacon

Serves: 4


1.5 lb. grass fed liver. Sliced ½” thick (4 -6 oz. pieces)

Hickory Bacon (thick sliced) 8 slices

1 whole red onion. Sliced ¼ inch. Slices

Other ingredients:

2 eggs

2 cups Flour (your choice)





Fry bacon in large frying skillet.

Remove bacon and leave bacon grease in skillet.  Add sliced onions to skillet turn heat to low, cover skillet with lid. Simmer onions till tender, stirring often.

Rinse liver slices in cold water. Dip liver in whipped eggs and flour each side so the flour is dry to the touch. Let set.

Remove onions from skillet turn heat to medium. Place liver slices in the skillet and fry golden brown while adding salt and pepper. On each side. Place cooked onions over liver and add bacon strips to the top of the onions, reduce heat to low and simmer for 2-5 minutes. Remove from heat and serve.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: