Calf's Liver with Bacon and Green Peppercorns
5.9g
Net Carbs
39.9g
Protein
14.9g
Fat
0.1g
Fiber
328
Calories
Ingredients:
- 1/4 small Onion
- 3 teaspoons Whole Black Peppercorns
- 4 medium slice (yield after cooking) Bacon
- 3/4 pound Veal Liver
Directions:
Use bottled green peppercorns in place of the black peppercorns listed.
- Heat a medium nonstick skillet until hot, 1 minute. Cook bacon until crispy. Drain on paper towels, crumble and set aside.
- Cook onion in same pan 5 minutes, until lightly browned. Add calf's liver and sauté 2 minutes per side, just until cooked through. Transfer liver and onions to a serving platter.
- Add green peppercorns (and some of their liquid) to the skillet to warm through; spoon over liver just before serving. Garnish with crumbled bacon.
