Liver, bacon and onions with crispy sage and garlic confit
Liver, bacon, and onions is a classic dish that has been enjoyed for generations. The rich, savory flavor of the liver pairs perfectly with the smoky saltiness of the bacon and the sweetness of caramelized onions. The key to achieving a delicious result lies in properly cooking each component to ensure they are all tender and flavorful. When pan-frying the liver, it's essential to avoid overcooking it to prevent dryness. The crispy sage and soft garlic are wonderful additions to this savory dish. Serve with steamed asparagus, or a simple salad dressed with olive oil and vinegar.Liver is one of the most nutrient dense foods on the planet, with significant amounts of iron, riboflavin, vitamin B12, vitamin A, and copper. Liver is also very high in protein, a nutrient that is essential for you to build and maintain healthy tissue, including muscle, skin, and bone. Foods that are high in protein also help you feel full longer after you eat them, which can help you stay at a healthy weight. Liver contains some vitamin K, which is critical to bone health. Vitamin K helps your body process calcium and add it to your bones.Choose liver that has been regeneratively raised whenever possible. I buy lamb liver from Stemple Creek Ranch in Sonoma County and cow liver from Wild Pastures. Both regenerative farms will ship frozen meats, including organ meats, and also bones for making bone broth.Liver, bacon, and onions, when combined with crispy sage and garlic confit, create a symphony of flavors that tantalize the taste buds. The addition of crispy sage and garlic confit elevates the dish to new heights, adding a delightful crunch and aromatic essence. My family loves this recipe and I hope you do too!
Ingredients
- 1/4 cup extra virgin olive oil
- 8 cloves garlic
- 12 fresh sage leaves
- 1/2 pound bacon uncured and sugar free, diced
- 1/2 red onion, small dice
- 1 pound lamb or cow liver, regeneratively raised
- sea salt
- black pepper
Instructions
- Liver is easiest to slice thin if it is partially frozen so either defrost your frozen liver until it is just soft enough to slice or, if your liver is fresh, pop into the freezer for 30 minutes to firm it up. Using a very sharp skife, slice the liver into thin strips, about 1/8" - 1/4" thick. Rest the liver on paper towels to soak up any extra liquid, pat dry if necessary.
- In a small saucepan, add olive oil and heat on medium high. Add garlic cloves and keep them at a low boil until garlic cloves have begun to turn golden brown. This is your garlic confit! Using a slotted spoon, remove the garlic and set aside. In the same oil, fry the sage leaves until they are crisp, about 1-2 minutes each. Set aside and use them to garnish this dish. You will have extra olive oil that will be pleasantly flavored with garlic and sage. Keep it in a jar for cooking or for making a salad dressing.
- In a skillet over medium high heat, begin to cook diced bacon. When fat begins to render, add diced red onion and cook until onion is translucent and bacon is crisp. Remove the bacon and onion to a serving dish to make room for cooking the liver.
- Lightly season the dry, sliced liver with salt and pepper, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, but still pink in the middle.
- Using a slotted spoon, remove the liver, top with onions and bacon in a serving dish. Garnish the dish with garlic confit and crispy sage. Serve with a simple salad or steamed asparagus. Enjoy!
Nutrition
Serving: 5gCalories: 422kcalCarbohydrates: 5gProtein: 25gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 367mgSodium: 365mgPotassium: 410mgFiber: 0.3gSugar: 1gVitamin A: 22345IUVitamin C: 6mgCalcium: 21mgIron: 7mg
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