Author Topic: Liver & Onions Marinara  (Read 994 times)

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Offline Herman Beck-Chenoweth

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Liver & Onions Marinara
« Reply #1 on: December 26, 2013, 07:59:46 AM »

Liver & Onions Marinara

The Players

    8 strips bacon, cut into 1″ pieces (where to buy sugar-free, nitrate-free bacon from foraged hogs)
    2 medium onions, sliced thinly
    4 garlic cloves, sliced thinly
    8 oz liver, cut into 1/4″ wide strips (kitchen shears works well for this) (where to buy grass-fed beef liver)
    2 cups thick marinara or seasoned tomato sauce of choice (where to buy organic, BPA-free marinara or homemade slow-cooker marinara)

The How-To

    Place bacon pieces in a medium-sized pan over medium heat. Cook bacon until the fat begins to render out and it just begins to crisp up. Add onions and a pinch of sea salt and continue to saute until onions are soft. Add garlic and saute two more minutes.
    Move the bacon and onions to the sides of the pan, crank the heat to high, and make sure there is plenty of fat in the center for cooking the liver. If not add some lard or coconut oil. Place liver strips in the center of pan and sear for about two minutes, turn them as well as you can and cook another two minutes.
    Add the tomato sauce, stir to combine, and cook just until sauce is heated through, 1-2 minutes. Remove from heat and serve.

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