Directions

• Dredge the liver slices in the seasoned flour until completely covered on both sides. Set aside.
• Cook bacon in a large cast iron skillet on medium high heat. When finished, remove from heat and drain on paper towel. Remove bacon fat leaving approx. 1 teaspoon in pan.
• Add onions and sauté until translucent, a couple of minutes. Remove from the pan with a slotted spoon and set aside onto a serving dish.
• Add approx. 2 teaspoons of reserved bacon fat to the skillet. Working in batches, if necessary, add the liver slices. Fry until browned on both sides, no more than 3 to 4 minutes on each side.
• Serve hot with sautéed onions and bacon.