"What is it?" Johnny wrinkled his nose in disgust as he poked at the rubbery slab of liver on his plate.

This cow not only eats grass, it craps rainbows too!

Rawr! Videogames become real with bacon!

Liver & Onions & Bacon

About Unknown Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.

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Sometimes, culinary traditions skip a generation in a process I call the "I will never do that to MY kids effect."Liver and onions is such a dish.In my own family, I can't recall a single time that liver and onions was served. In fact, I can't recall us ever having steak either. I think the meat heavy fifties weighed heavily on my mom, inclining her for a more vegetarian approach. (Thus, I will never feed MY kids tofu!)Since taking up a more evolved diet, however, I have been exploring more of the "odd bits" of animals and have, much to my surprise, discovered that offal is anything but awful. In fact, it's quite tasty, super nutritious, and surprisingly economical.Eating a liver from a "conventional" animal is not going to kill you, but there is no reason to go with anything but grass-fed.My local Whole Foods store regularly sells grass-fed beef liver for $3.99/lb, but check your local co-ops, natural food stores, or online retailers like US Wellness Meats if you can't find any locally.When caramelizing your onions, the key is to give the process time. The burner should be turned high enough so that the hot oil is just simmering the onions, slowly coaxing the sugar out of them and turning them golden brown and soft through and through.The trick to making bacon is to make sure you have enough of it. I recommend that you use approximately one Skyrim helmets worth ...A quick sear in hot oil will keep the liver tender, will give it a nice golden brown color, and won't leave you with the distinct impression that you just ate a shoe.(Recipe inspired by The Domestic Man and The River Cottage Meat Book 1lb Grass-fed beef, calf or bison liver (If you find the flavor of liver to be too strong, you can marinate your liver overnight in a water with lemon juice or vinegar, lightly smashed fresh garlic, and herbs like bay leaf, rosemary, and thyme. If you like the flavor of liver, simply forgo this step and prepare it fresh.)1lb bacon strips1 large white onion (sliced thin)Potato starchSea saltBlack pepperTrim any blood vessels from your liver and slice it into approximately three or four equal portions. Set aside.In a large skillet, fry the bacon strips over medium-high heat until crispy. Remove the bacon to an oven-safe pan and put in the oven (set low) to keep it warm. Reserve a tablespoon or two of bacon fat (put it in a separate dish) and add a tablespoon or two of butter to the frying pan. Turn the heat down to medium and add your onions to the pan. Stir the onions as they caramelize, being careful to not let them burn. (This should take ~20 minutes)After the onions have caramelized, put them in a bowl and cover with foil. Put them in the oven with the bacon to keep warm.In a small bowl, mix a few tablespoons of potato starch with a good pinch of salt and some fresh black pepper. Sprinkle a thin coat of this on the slices of liver. (Be sure to coat both sides)Give your pan a quick wipe down and turn the heat back up to medium-high. Add the bacon fat along with a couple tbsp of butter to the pan. When the oil is hot enough to make a drop of water sputter, add the liver slices and fry for approximately two minutes before turning. Fry for another two minutes and then remove the liver from the pan.Plate each slice of liver with a generous portion of caramelized onions and crumbled bacon.