This delicate cut of meat is ideally sautéed (a quick cook in butter or oil) until lightly browned. Don't overcook!

　　

Ingredients

Makes 6 servings

　　1/2 pound sliced Black Forest bacon or other lightly salted bacon, cut into 1-inch pieces

　　2 large onions, halved lengthwise and thinly slivered

　　2 pounds calf's liver, sliced 1/2-inch thick

　　1 tablespoon unsalted butter

　　Coarse salt and freshly ground black pepper, to taste

　　3 tablespoons sherry vinegar

　　3 tablespoons chicken broth

　　2 tablespoons chopped flat-leaf parsley

　　

Step 1

1. Cook bacon in a large skillet over medium heat until crisp but not burned. Using a slotted spoon, remove bacon to paper towels to drain. Set aside, covered with foil to keep warm.

　　

Step 2

2. In the same skillet, cook the onions over medium heat until wilted and golden, stirring occasionally, about 20 minutes. Remove with a slotted spoon to a bowl, cover and keep warm.

　　

Step 3

3. Cook the liver, 2 slices at a time, for about 1 1/2 minutes per side for medium-rare, adding butter to the skillet if needed. Season with salt and pepper to taste.

　　

Step 4

4. Cut each liver slice on the diagonal into 6 pieces. Arrange on a serving platter and cover loosely with foil.

　　

Step 5

5. Add vinegar and broth to the skillet; bring to a boil, scraping up any brown bits. Add the reserved onions and toss over medium heat for 1 minute to warm through; spoon over the liver and top with bacon. Sprinkle with chopped parsley and serve immediately.

　　

Nutrition Per Serving

Per serving 392 calories

　　8g carbohydrates

　　22g protein

　　30g fat

　　498mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.