Beef Liver With Onions and Bacon

Steps

1. 1Place the liver in a large bowl and add enough milk to cover; set aside and allow to soak for 30 minutes.
2. 2Heat a large, heavy preferably cast iron skillet over medium-low heat and cook the bacon until just crisp.
3. 3Remove with a slotted spoon and reserve on a plate; keep warm.
4. 4Remove all but about 2 tablespoons of the bacon fat from the skillet and reserve. Over medium-low heat, cook the onion until soft, translucent and fragrant, but not brown.
5. 5Remove with a slotted spoon and add to the plate with the bacon; keep warm.
6. 6Drain the milk from the liver, pat dry and sprinkle with salt and pepper.
7. 7Return the reserved bacon fat to the skillet. Gently cook the liver slices in the bacon fat over medium-low heat until barely pink inside, about 3 or 4 minutes per side.
8. 8Serve immediately, smothered in the onions and bacon.