There are some recipes it’s just best not to mess around with. Liver and onions is one of them. The two flavors stand on their own and something gets lost when the cook tries to add extra seasonings. To cut down on the ‘gamey’ taste of liver, it is important to soak the meat in milk for about 30 minutes before frying.
4 slices of deveined calves liver
1 c. milk
4 slices of bacon
1 whole onion, sliced
1 c. flour
salt and pepper
While the meat is soaking in the milk, fry the bacon. Remove from grease to use later.
Fry the sliced onion until it’s translucent and slightly browning. Remove from grease to use later.
Lightly bread the liver in flour, salt and pepper and fry over a medium heat. You may have to add a bit of oil if the bacon grease cooks away or gets burnt. Liver cooks very fast; about 2-3 minutes on each side, depending on the thickness of the meat. Cook one side of each slice, turn them over and pile the cooked onions on the cooked side. Cover and cook for about three minutes. Liver is very tender when it is NOT overcooked and tough as leather when it is. Garnish with bacon bits.