Liver and Bacon

Recipe View 10 mins Prepare the Bacon: In a large, heavy-bottomed skillet (cast iron is ideal), arrange bacon slices in a single layer. Cook over medium heat, turning occasionally, until crisp and golden brown (approximately 8-10 minutes).

Recipe View 2 mins Reserve Bacon and Rendered Fat: Transfer bacon to a plate lined with paper towels, reserving approximately 2 tablespoons of rendered bacon fat in the skillet. Set aside the remaining bacon fat for other culinary adventures. (2 minutes)

Recipe View 2 mins Prepare the Liver: Gently pat the liver slices dry with paper towels. This will ensure a beautiful sear. Season lightly with freshly ground black pepper. (2 minutes)

Recipe View 3 mins Seasoning: Pour seasoning coating mix into a large resealable plastic bag or shallow dish. Place calves' liver in bag one slice at a time; seal, and toss to coat. (3 minutes)

Recipe View 15 mins Sear the Liver: Increase the heat to medium-high. If needed, add 1 tablespoon of olive oil to the skillet along with the reserved bacon fat to ensure there is enough fat for even searing. Working in batches to avoid overcrowding the pan, sear the liver slices for 2-3 minutes per side, until nicely browned and just cooked through. The internal temperature should reach 160°F (71°C). Be careful not to overcook, as liver can become tough. (10-15 minutes)

Recipe View 2 mins Combine and Warm: Return the cooked bacon to the skillet with the liver during the last 1-2 minutes of cooking, allowing the bacon to warm through and its flavors to meld with the liver. (2 minutes)

Recipe View 1 mins Serve Immediately: Serve the Liver and Bacon immediately. Garnish with fresh parsley, if desired. Excellent served alongside mashed potatoes, sauteed onions, or your favorite seasonal vegetables.