Pan Seared Liver with Smoked Bacon


Step 1Heat a heavy bottomed frying pan and add half of the butter.

Step 2Slice the bacon into generous pieces and the liver into bite sized pieces.

Step 3Cook the bacon until crisp, remove and set aside.

Step 4Place the sliced onions, mushrooms, garlic and the finely chopped herbs into the pan and cook until the onions are soft. Remove and set aside.

Step 5Place 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.

Step 6Place 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.

Step 7Place on the stovetop, cover with lid and cook on a gentle heat for approx. 20-30 minutes, this is what creates the rich gravy.

Step 8Stir 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.