Pan Seared Liver with Smoked Bacon

4.7 stars, average of 9 ratings

Pan Seared Liver with Smoked BaconPin recipeFollow us 55.0k

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!

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Hands-onOverall

Nutritional values (per serving)

5.4 grams 0.7 grams 38.8 grams 21 grams 8.7 grams 377 calories
Total Carbs6.1grams
Fiber0.7grams
Net Carbs5.4grams
Protein38.8grams
Fat21grams
of which Saturated8.7grams
Calories377kcal
Magnesium41mg (10% RDA)
Potassium672mg (33% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (42%), fat (52%)

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)

Instructions

  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.
  8. Stir together at the end and serve with low-carb sides such as cauli-rice or zucchini noodles. Pan Seared Liver with Smoked Bacon Store covered in the refrigerator, for up to two days. Pan Seared Liver with Smoked Bacon
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By Naomi Sherman
Creator of BlueRustImages.com

Naomi Sherman

Naomi is the creative force behind Blue Rust Images. 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. Naomi loves nothing more than to take old-school favourites and give them a healthy twist.

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