Food Feature: Crisp Lemon Calf Liver

This recipe comes to us from our co-chapter leader, Victoria.  If you try it, please let us know how it turns out.

Crisp Lemon Calf Liver:
Both chicken liver and calf liver are mild tasting and nutritious.  As with all liver, it is a quick and easy to prepare. Always best to have fresh organic liver. Only takes about 10 minutes of preparation time and another 20 minutes of cooking. This amount serves 2.

  • 6 slices bacon
  • 1/4 cup flour
  • 2 teaspoons dried dill weed
  • salt and pepper
  • 1/2 lb calf liver, cut into bite size bits
  • 3 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon zest, grated

1. Cook bacon until crisp. Remove from skillet to cool.
2. You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
3. Crumble bacon.
4. Combine flour, dill, salt& pepper in a paper bag.
5. Add liver and coat well, shake off any excess flour.
6. Fry liver in the “bacon” skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
7. Remove liver but keep warm.
8. Discard fat from skillet but do not scrape the pan.
9. Over medium heat melt butter scraping in all the brown bits.
10. Stir in lemon juice, parsley and crumbled bacon.
11. Put liver back in the pan to ensure it is hot.
12. Sprinkle with grated lemon and enjoy.