Best 12 Liver And Bacon Recipes

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Succulent liver and crispy bacon are a classic combination that has been enjoyed for centuries. This hearty and flavorful dish is often served for breakfast or dinner and can be prepared in a variety of ways. Whether you prefer it pan-fried, grilled, or baked, liver and bacon is sure to satisfy your cravings. The liver is packed with essential nutrients like iron, vitamin A, and B vitamins, while the bacon adds a smoky and savory flavor. This dynamic duo is often accompanied by sautéed onions, mashed potatoes, or a side of greens. In this article, we will explore three delectable recipes that showcase the versatility of liver and bacon. From a classic pan-fried version to a more adventurous grilled variation, these recipes offer a range of options to suit your taste and cooking preferences. So, gather your ingredients, fire up your stove or grill, and prepare to indulge in the timeless flavors of liver and bacon.

Check out the recipes below so you can choose the best recipe for yourself!

CALF'S LIVER WITH BACON AND ONIONS



Calf's Liver with Bacon and Onions image

The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

Categories     Beef     Onion     Pork     Sauté     Quick & Easy     Fall

Yield 4 servings

Number Of Ingredients 7

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Soak liver in milk in a bowl 20 minutes.
  • While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
  • Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
  • Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
  • Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY



Calf's Liver with Bacon, Caramelized Onions and Sherry image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon Essence, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large glass baking dish, add liver and milk and let soak for 20 minutes.
  • In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
  • Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
  • Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
  • Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE



Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
6 tablespoons minced shallots
1/2 teaspoon salt
3/4 cup red wine vinegar
3/4 cup brown veal stock or chicken stock
1/4 cup stoneground mustard
6 (8 ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
Sauteed Onions, recipe follows
6 tablespoons (3/4 stick) unsalted butter
3 small onions, thinly sliced across width
1/2 teaspoon salt

Steps:

  • Fry bacon until crisp. Drain on paper towels and reserve.
  • Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
  • Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
  • Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
  • Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

LIVER AND BACON



Liver and Bacon image

This is the best way to make juicy and tender liver. Even the kids will enjoy this!!!

Provided by LADYBARBER01

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 6

Number Of Ingredients 3

1 pound bacon
1 pound calves' liver, sliced
1 (5.5 ounce) package pork flavored seasoning coating mix (e.g. - SHAKE-N-BAKE)

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
  • Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
  • Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.8 g, Cholesterol 207.5 mg, Fat 15.2 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 1177.9 mg, Sugar 2.6 g

CALVES' LIVER WITH BACON AND CAPERS



Calves' Liver with Bacon and Capers image

The bacon and capers in the cream sauce break up the richness of the calves liver.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 14

24 ounces calves liver, sliced on an angle and halved
3 cups milk
4 ounces cut into 1-by-1/4-inch pieces slab bacon
1 quartered and thinly sliced medium onion
2 tablespoons capers
2 teaspoons sage
Coarse salt
Freshly ground pepper
2 tablespoons white wine
1/2 cup veal stock or Homemade Chicken Stock, or canned low-sodium chicken broth skimmed of fat
1/4 cup heavy cream
2 cups all- purpose flour, for dredging
1 tablespoon olive oil
1 tablespoon chopped parsley

Steps:

  • In a large baking dish, add liver and milk. Let liver soak, covered in the refrigerator, for at least 2 hours and no more than 24 hours.
  • In a large cast-iron skillet, sauté bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine.
  • Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium rare. Serve liver topped with cream sauce and sprinkled with parsley.

SAUTéED CALF'S LIVER WITH BACON AND RADICCHIO



Sautéed Calf's Liver With Bacon and Radicchio image

Provided by Melissa Clark

Categories     easy, quick, one pot, appetizer, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 thick slices bacon (2 ounces), cut into 1-inch pieces
1 large onion, thinly sliced
1 to 2 tablespoons extra virgin olive oil, more as needed
1 small head radicchio, halved, cored and thinly sliced
Kosher salt
freshly ground black pepper
1 teaspoon honey
1/2 teaspoon red wine vinegar
1 1/2 pounds calf's liver, sliced 1/4-inch thick
Chopped parsley, for garnish (optional)
Cooked polenta, for serving (optional)

Steps:

  • In a large skillet, sauté bacon and onion until both are well browned and onions are tender, about 10 minutes. If pan starts to dry out, add a tablespoon of olive oil.
  • Add radicchio and a large pinch of salt and pepper and continue to sauté until radicchio is very tender, about 5 minutes longer. Stir in the honey and vinegar, then transfer mixture to a serving platter and cover loosely with foil to keep warm.
  • Wipe out skillet and add a tablespoon of oil. While it heats, season liver with salt and pepper. Add liver to pan, in batches if necessary, and sauté for about 2 minutes a side over high heat. (Add more oil to pan between batches if necessary.) Liver is done when it is golden on surface but still pink on inside. As pieces cook, transfer them to serving platter on top of radicchio mixture. Garnish with parsley and serve over polenta if desired.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 587 milligrams, Sugar 3 grams, TransFat 0 grams

SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART



Sauteed Calves Liver with Bacon, Onion and Maytag Blue Cheese Tart image

Provided by Michael Symon : Food Network

Number Of Ingredients 13

1-ounce olive oil
Flour for dusting the liver
4 ounces calves liver, cut into 2 (2-ounce) pieces
4 ounces smoked bacon
1 tablespoon butter
1 yellow onion
Salt and pepper, to taste
1 teaspoon rosemary
1 (9-inch) frozen pie dough
1 tablespoon maytag blue cheese
1 handful arugula
2 tablespoons roasted garlic cloves
2 ounces Balsamic vinegar

Steps:

  • Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
  • For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.

FRIED LIVER AND BACON WITH FRIED ONIONS



Fried Liver and Bacon With Fried Onions image

Make and share this Fried Liver and Bacon With Fried Onions recipe from Food.com.

Provided by hectorthebat

Categories     Lamb/Sheep

Time 36m

Yield 1 serving(s)

Number Of Ingredients 9

4 ounces liver
milk
1 slice bacon
1 onion
little oil
knob butter
2 teaspoons gravy, granules
1 teaspoon water
1/2 cup water

Steps:

  • Put the pig's liver slices in a shallow dish, cover with a little milk, and leave to soak for 30-60 minutes. Lamb's liver does not need soaking. De-rind the bacon. Peel and slice the onion into rings. Dry the liver on kitchen paper. Heat the oil and butter in a frying pan over a moderate heat. Add the onion slices and fry for 3-4 minutes, stirring frequently, until soft. Push the onion to one side of the pan and stir occasionally while frying the bacon and liver.
  • Put the bacon and liver in the hot fat in the pan, and fry gently for 3-5 minutes, turning frequently, until cooked to taste - liver should be soft on the outside, not crispy. Remove the liver, bacon and onion from the pan and serve on a hot plate.
  • Either pour the meat juices from the pan over the liver and serve with crusty new bread; or make gravy with the juices and serve with boiled potatoes and a green vegetable. For the gravy; mix the gravy granules (or flour and gravy flavouring powder) into a smooth paste with the sherry, wine, or cold water. Add the half cup of vegetable water or cold water and mix well. Pour onto the meat juices in the pan, stirring well. Bring to the boil, stirring all the time until the gravy thickens. Pour over the liver and vegetables.

Nutrition Facts : Calories 248.3, Fat 8.2, SaturatedFat 2.8, Cholesterol 317.4, Sodium 345.8, Carbohydrate 17.1, Fiber 1.9, Sugar 4.7, Protein 25.6

LISA'S BAKED LIVER AND BACON



Lisa's Baked Liver And Bacon image

I wanted to find an easier way of making liver for my family and a healthier way than frying, I came up with this one, if you are a liver lover you will love this recipe :) My hubby hates liver, BUT he will eat mine when I do it like this and he loves it.. minus the onions of course lol I hope you enjoy this recipe as much as my...

Provided by Lisa Walker

Categories     Beef

Number Of Ingredients 10

WHAT YOU NEED
slices of liver enough to feed your family
flour
seasoned bread crumbs
1 egg with 1/4 cup milk beaten
bacon slices cut in half enough bacon for each piece of liver
2 plates
1 bowl
cookie sheet
onions for frying

Steps:

  • 1. Cover cookie sheet with tin foil and spray generously with cooking spray.
  • 2. On one plate add flour and season it with salt and pepper, on the second plate put your bread crumbs on it. In a bowl beat your egg and add the milk
  • 3. Take liver slices and lightly flour, then dip them in the egg mixture then the bread crumbs and lay them close together on prepared cookie sheet. Follow this method till all pieces of liver are done
  • 4. Once you are done, place 2 1/2 slices of bacon on each piece of liver. I cut them in 1/2 as I find its easier to do this when they are in 1/2 pieces.
  • 5. Bake at 350 degrees oven, when the bacon is crisp and brown the liver is done about 35 min.
  • 6. Fry onions in a frying pan with butter, and I also add gravy on top of ours, I just use our fav packaged gravy for the liver. Enjoy

BOXTY WITH LIVER AND BACON



Boxty with Liver and Bacon image

This Irish specialty consists of traditional potato pancakes served with bacon, lamb's liver, and cabbage.

Provided by jean.isacke

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 51m

Yield 6

Number Of Ingredients 11

1 cup self-rising flour
5 tablespoons milk
1 pound potatoes, peeled and coarsely grated
salt and freshly ground black pepper to taste
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
3 tablespoons all-purpose flour
1 teaspoon dried mixed herbs
8 ounces lamb's liver, cut into thin strips
8 slices bacon
6 ounces shredded cabbage

Steps:

  • Sift self-rising flour into a bowl; stir in milk. Squeeze excess moisture from the grated potatoes and mix in. Season with salt and pepper.
  • Melt 1 1/2 teaspoon butter with 1 teaspoon oil in a large skillet over medium heat. Spread a quarter of the potato mixture in the skillet; cook until golden brown, 3 to 4 minutes per side. Repeat 3 times with remaining butter, oil, and potato mixture. Stack potato pancakes on a plate and keep warm.
  • Mix all-purpose flour, mixed herbs, salt, and pepper in a bowl. Roll liver strips in the flour mixture until evenly coated.
  • Heat remaining 2 teaspoons oil in the skillet. Cook and stir liver strips in the hot oil until golden brown, 2 to 3 minutes.
  • Cook bacon slices in the same skillet, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Bring a large pot of lightly salted water to a boil. Add cabbage; cook until wilted, about 3 minutes. Drain.
  • Serve warm potatoes pancakes topped with liver, bacon, and cabbage. Season with black pepper.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 35.1 g, Cholesterol 134.7 mg, Fat 16.9 g, Fiber 3.1 g, Protein 15 g, SaturatedFat 6.1 g, Sodium 641.3 mg, Sugar 2.1 g

BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)



Beef or Pork Liver, With Bacon and Onions (For 2) image

A delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15...

Provided by Cindi M Bauer

Categories     Other Main Dishes

Time 1h

Number Of Ingredients 6

6 slices bacon (use thin sliced bacon)
3 large onions, sliced thin
salt & pepper, to season the onions and liver
1/2 lb. beef or pork liver, sliced thin
1/2 cup flour
Crisco butter flavor all-vegetable shortening

Steps:

  • 1. In a 12-inch skillet, cook the bacon slices. (This should take about 20 minutes.)
  • 2. Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
  • 3. To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
  • 4. Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
  • 5. In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
  • 6. Add the sliced onions back to the skillet. Place liver on top of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
  • 7. Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
  • 8. Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.

LIVER AND BACON WITH ONION GRAVY



Liver and Bacon With Onion Gravy image

Make and share this Liver and Bacon With Onion Gravy recipe from Food.com.

Provided by Jana Steinhagen

Categories     Weeknight

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

6 onions, sliced
1 knob butter
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon brown sugar
400 ml beef, jus
1/2 teaspoon thyme
4 slices bacon
4 potatoes
1/2 cup skim milk
2 tablespoons olive oil
1 tablespoon cooking oil
20 g butter
500 g liver, sliced
100 g seasoned flour

Steps:

  • Gently fry the onions for about 30 minutes until caramelised, but do not let them burn or they will become bitter.
  • add the beef jus and thyme and simmer for a few more minutes.
  • grill the bacon until crisp.
  • Boil the potatos until soft
  • Mash with the olive oil and milk until fluffy.
  • I steam some vegetables on top of the potatoes while they cook.
  • Coat the Liver in the seasoned flour and shallow fry in a mix of oil and butter to your liking (pink is best).
  • Serve with the mashed Potatoes, onion gravy, a slice of bacon and some vegetables on the side.

Nutrition Facts : Calories 1310.4, Fat 90.7, SaturatedFat 35, Cholesterol 455.1, Sodium 542.4, Carbohydrate 78.9, Fiber 8.2, Sugar 9.3, Protein 44.2

Tips:

  • Choose the right liver: Look for a liver that is fresh and firm, without any bruising or discoloration. Beef liver and pork liver are the most commonly used, but lamb or chicken liver can also be used.
  • Soak the liver in milk: This helps to remove any bitterness from the liver and makes it more tender. Soak the liver in milk for at least 30 minutes, or up to overnight.
  • Season the liver well: Liver has a mild flavor, so it is important to season it well. Salt, pepper, garlic powder, onion powder, and paprika are all good choices.
  • Cook the liver quickly over high heat: This will help to prevent the liver from becoming tough. Cook the liver for 3-4 minutes per side, or until it is cooked through.
  • Serve the liver with your favorite sides: Liver and bacon is a classic combination, but you can also serve liver with mashed potatoes, roasted vegetables, or rice.

Conclusion:

Liver and bacon is a delicious and nutritious meal that is easy to make. By following these tips, you can ensure that your liver and bacon is cooked to perfection. So next time you're looking for a quick and easy meal, give liver and bacon a try!

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