Wow...I never tried that. It's not like you can use bacon bones...lol I never have any leftover bacon !!
Dear Steve. I have some fava beans and a bottle of nice chianti. Do you have a good recipe for liver?
I usually make like and onions. By sauteeing julienned (sliced) onions in butter till they start to caramelize and then Saute the raw liver with them that has been dredged in lightly seasoned flour (Toney's or salt). Cook the onions first because they take longer...it doesn't take much to cook liver...4 or 5 minutes at most depending how thick the sliver of liver is. After I remove the liver from the pan, I deglaze the pan with a little water to finish the gravy. It's pretty easy and the only real way to mess it up is have too high a heat on the pan where the flour doesn't cook enough.
My dad taught me to soak the raw lover in milk overnight. Makes it twice as tender and removes the taniky taste from it. I love liver, hate onions. Liver pate is a favorite. Duck liver speaks for itself.
Actually, I hate liver. I can't believe you didn't catch the Hannibal Lector reference Clarice. When I was just a wee lad my mother once tried to get me to eat liver by telling me it was meat from a bear my dad had shot. Since my dad didn't ever go bear hunting I was highly skeptical.
If liver were the only thing left to eat on the planet I would just go on and die. That is the most god awful, disgusting crap ever. The more you chew it the bigger it gets. No thank you
