Rose Veal Calf’s Liver with Mushrooms, Bacon & Onions

Author: Farmer Kelley

INGREDIENTS

• 1lb Howling Flats Farm Rose Veal Calf's Liver, sliced

• 4 slices bacon, chopped

• 1 large onion, thinly sliced

• 1 cup mushrooms, sliced

• 2 tbsp butter

• ½ cup flour, for light dredging

• Salt and black pepper, to taste

• ¼ cup beef or rose veal stock (optional, for a light pan sauce)

• 1 tbsp parsley, chopped (optional)

Instructions

1. Prepare the liver. Pat liver dry, season with salt and pepper, and lightly dredge in flour.

   
   

2. Cook the bacon. Cook bacon in a skillet over medium heat until crisp. Remove and set aside, leaving the fat in the pan.

   
   

3. Cook onions and mushrooms. Add onions and cook until soft and lightly golden, about 8 minutes. Add mushrooms and cook 5 minutes more. Remove and keep warm with the bacon.

   
   

4. Cook the liver. Add butter to the pan and cook liver 2–3 minutes per side until browned but still tender.

   
   

5. Finish. Return bacon, onions, and mushrooms to the pan. Add a splash of stock if desired, warm briefly, sprinkle with parsley, and serve.