Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

You either love it or hate it, but I know you'll love this version from !

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I call it “Greek Style” because it's not really; I call it that because the marinade uses sweet basil and oregano. But, it has BACON!

It’s positively OFFAL!

1 pound beef liver, thawed and rinsed (serves four if you parcel out one filet each)
1 pound bacon
1 sliced medium onion
1 tbsp dried sweet basil
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp dried onion
6 cloves garlic, crushed
1 Cup oil (olive or vegetable)
1 bay leaf
Salt
Black pepper

1. Mix together the oil, dried herbs, garlic, and bay leaf; set aside to let the flavors infuse, 20-30 minutes.
2. Rinse excess blood from the liver, and blot with paper towels before placing in marinade. Marinate one hour.
3. Prepare griddle pan or frying pan if cooking indoors; medium heat.
4. Cook the bacon to desired crispiness (like the kind we had before the War); set aside on paper towels, pour off most of the bacon fat (save for Other Purposes) and then sauté the onions in the remaining bacon fat until caramelized (add a bit of the infused oil the liver’s marinating in if you want to). Set the onion aside in a bowl.
5. Cook the liver (throw away the marinade, it’s done its job), turning occasionally, until no more blood runs freely from the meat (medium).
6. DEVOUR!


I served it as shown with steamed broccoli (mixed with some lemon pepper) and leftover mashed potatoes.


Verdict: ZOMG IT’S DELICIOUS! The garlic and herbs add a nice, almost sweet savor to the meat. The bacon’s nice and crispy and the onions are scrumptious. A+

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From Chris: What Walt46 does not mention here is that you can also soak liver in a shallow bowl of milk (yes, milk) to remove the traditional 'metallic' taste. You can let that soak for at least an hour, then dry with paper towels. (and toss the milk down the sink obviously :P)