Quote Originally Posted by frankykeno View Post
Oh Robin you've never had liver the way I make it then. Soaked 24 hours in whole milk to make it lovely and soft, then cooked in a pan that's already had good bacon and onion cooked in it so it soaks up all the yummy onion/bacon flavors. Served with pan juices and smothered in bacon and onions with some lovely fried potatoes......that's good eating!
I do the same thing except for the milk, and I'll use butter if I don't have any bacon fat. I season them and dredge in a little flour and sear them in the fat/onions. Then I turn the heat down and deglaze the pan with merlot and a little chicken stock and let it reduce a little. It makes a great sauce. I'll have to try the milk thing next time.