Time again for our liver fix. A while ago, I made liver with peaches and balsamic vinegar that turned out really well https://cookinginsens.wordpress.com/2011/06/24/foie-de-veau-aux-peches/. While I didn’t have any peaches and was too lazy to go to the market, I did have pears and apples. I chose the apples and I had a pretty violet onion that looked as if it wanted to participate.
Just only last year, I was a professed liver hater. But after learning how to cook it correctly, I’m sincerely sorry for those lost years of blaming it on the liver.
Liver with Apples, Onions and Bacon
1/2 cup of bacon, cut into batons
1 red onion, halved and thinly sliced
3 apples, cored and cut into eighths
4 tbsp butter
1/4 cup balsamic vinegar
1/4 cup white wine
1 lb calf’s liver, cut into strips
Salt and pepper
2 tbsp parsley, chopped
Cook the bacon until crisp, remove from pan and drain on a paper towel. Add 2 tablespoons of butter to the pan with the bacon fat and saute the onion until just wilted. Add the apples and cook until they begin to brown. Pour in the wine and vinegar, then boil for 3 minutes. Remove the pan from the flame and set aside.
Season the liver with salt and pepper, dredge in the flour, then fry in the remaining 2 tablespoons of butter. Place on serving plates with the apples and top with the bacon and parsley.