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Pan Seared Liver with Smoked Bacon

4.2 stars, average of 106 ratings

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Liver. I get it, it’s a bit scary to eat, isn’t it? We all love pate, but just liver? By itself?

Okay, I’m here to hold your hand and we can do this together. This dish uses smoky bacon and savoury herbs to balance and enhance the liver, resulting in a delicious gravy.

Don’t be scared. Trust me. Enjoy!

Hands-on Overall

Allergy information for Pan Seared Liver with Smoked Bacon

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs5.4 grams
Protein38.8 grams
Fat21 grams
Calories376 kcal
Calories from carbs 6%, protein 42%, fat 52%
Total carbs6.1 gramsFiber0.7 gramsSugars1.8 gramsSaturated fat8.7 gramsSodium559 mg(24% RDA)Magnesium41 mg(10% RDA)Potassium672 mg(34% EMR)

Ingredients (makes 6 servings)

  • 1 kg liver (2.2 lb) (I used lamb liver, but you can use chicken livers if you want a milder taste)
  • 1 large onion, sliced (150 g/ 5.3 oz)
  • 3 cloves garlic, crushed
  • 1 cup sliced white mushrooms (70 g/ 2.5 oz)
  • 6 slices smoked bacon (180 g/ 6.3 oz)
  • 1/4 cup fresh herbs such as sage and thyme (or use about 1 tbsp dried herbs)
  • sea salt and pepper, to taste
  • 2 tbsp ghee, butter or duck fat (30 g/ 1.1 oz)


  1. Heat a heavy bottomed frying pan and add half of the butter. Pan Seared Liver with Smoked Bacon
  2. Slice the bacon into generous pieces and the liver into bite sized pieces. Pan Seared Liver with Smoked Bacon
  3. Cook the bacon until crisp, remove and set aside.
  4. Place the sliced onions, mushrooms, garlic and the finely chopped herbs into the pan and cook until the onions are soft. Remove and set aside.
    Pan Seared Liver with Smoked Bacon
  5. Place the remaining butter in the pan, add the liver and salt and pepper and cook until seared and browned on the outside. You want this to be quick and hot as you don’t want to stew the liver.
    Pan Seared Liver with Smoked Bacon
  6. Place the liver into a casserole dish or dutch oven. Pile the bacon and onions on top of it to form a “blanket” over the liver.
  7. Place on the stovetop, cover with lid and cook on a gentle heat for approx. 20-30 minutes, this is what creates the rich gravy. Pan Seared Liver with Smoked Bacon
  8. Stir together at the end and serve with low-carb sides such as cauli-rice or zucchini noodles. Store covered in the refrigerator, for up to two days. Pan Seared Liver with Smoked Bacon

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Liver (lamb), raw
3 g34 g8.4 g232 kcal
Onion, brown (yellow), raw
1.6 g0.2 g0 g9 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Mushrooms (white), fresh
0.3 g0.4 g0 g3 kcal
Bacon, streaky (high fat content), organic
0 g4.1 g7.5 g84 kcal
Sage, fresh
0 g0 g0 g0 kcal
Thyme, fresh
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
0 g0 g5 g45 kcal
Total per serving
5.4 g38.8 g21 g376 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (8)

Absolutely loved this! I had been pan frying my liver, every time k kept thinking I must look for a liver / bacon, mushroom recipe. I have found it. Easy & tasty

Thank you! I'm glad you enjoyed 😊

This was a great recipe! My husband and I thoroughly enjoyed it. I didn't have mushrooms, but it was still fabulous. We adore mushrooms, so I'm sure when I make it again, it will add even more scrumptious flavor! This was also a quick and simple recipe. It was great for leftovers the next day! Thank you!

Thank you for your kinds words, Brenda! I'm happy you both enjoyed!

Can i use beef or pork liver?

Absolutely! This depends on what you like (eg chicken and turkey liver are mild-tasting compared to pork, beef and lamb liver).

Just wanted to let you know that I really enjoyed this recipe. I forgot the mushrooms so I will have to make it again 😉
Usually liver is something I don't like to touch but I got over this thanks to your inspiration! ❤ and I am do glad I did, it tasted so, so good.

Thank you for your lovely feedback!