French Cuisine
Ingredients:
- 1 beef liver.
- ½ cup of flour.
- 1 tsp sea salt.
- ½ tsp cracked pepper.
- ¼ cup of bacon.
- 1 large onions, sliced.
- 2 tbsp butter.
- 1 cup brown mushrooms, sliced.
- 1 tbsp fresh sage, chopped.
- 2 tbsp flat-leaf parsley, chopped.
Directions:
- Cut beef liver into ½ strips.
- Seasoned flour with sea salt and
cracked pepper.
- Lightly dredge in sprouted flour.
Set aside.
- Fry uncured, pastured bacon until
crisp and all the fat has rendered out.
- Add sliced onions and continue to
cook until well browned.
- Pour off all but 1 tbsp grease and
reserve for another use.
- Add the butter to the hot pan and
swirl to combine with the remaining bacon fat.
- Add sliced brown mushrooms and
sauté until they begin to crisp on the edges.
- Add strips of floured liver and
coarsely chopped fresh sage and flat-leaf parsley.
- Cook until well browned, turn and
brown on the other side.
- Arrange on a plate, drizzle with
pan juices and served.