Elevated Liver and Onions

Method

Directions

1. 1
   Using a shallow pan or container, cover and soak beef liver in milk for 3-4 hours in the refrigerator before cooking. This step helps remove the bitterness from the meat. For a dairy-free alternative, use lemon juice and marinate at least 8 hours (up to 24).
2. 2
   In a heavy skillet (cast iron preferred) set over medium-high heat, cook the bacon until crispy.
3. 3
   While the bacon is cooking, rinse beef liver slices under running water then pat them dry.
4. 4
   In a shallow dish, combine the arrowroot flour, salt and pepper. Mix thoroughly.
5. 5
   Dredge the liver through the arrowroot mixture and shake off well to remove excess. Put on a plate to the side until bacon is finished cooking.
6. 6
   Remove bacon with a slotted spoon and set aside. Pour bacon fat into a bowl leaving 2 Tbsp in the skillet. Turn the heat to high.
7. 7
   When the pan is very hot, sear liver slices about 45 seconds per side, or until golden brown on each side with a crispy texture.
8. 8
   Remove the liver and set on a plate, covered loosely with foil.
9. 9
   Return pan to medium-high heat, then add about half the remaining bacon fat and sliced onions.
10. 10
    Caramelize the onions for about 10-15 minutes, stirring occasionally. When golden, add remaining bacon fat along with the sliced mushrooms. Cook for 2-3 minutes, until the mushrooms become soft and slightly colored.
11. 11
    Add, bacon, figs, salt, pepper, vinegar & water. Cook for 1-2 minutes, until liquid has evaporated.
12. 12
    Add back liver and cover with the onions and mushrooms, cooking until it reaches an internal temp of 140-145°F.
13. 13
    Stir in fresh sage, move to a serving dish and let sit a few minutes before serving.
14. 14
    Garnish with chopped fresh sage.