Calf’s Liver with Caramelized Onion and Sherry

 Serves 6

Ingredients
... 2 pounds organic calf's liver, cut into 6 pieces
8 slices organic nitrate free bacon, cut into 1/2-inch pieces
2 large onions, thinly sliced
1-teaspoon dried sage
1-teaspoon dried thyme
1-teaspoon salt
1-teaspoon black pepper
1 cup dry sherry

Directions
If you are not a fan of liver, soak it in cultured buttermilk from 20 minutes to 2 hours, this removes some of the bitter flavor of liver and tenderizes it so that it will be more enjoyable if you want all the nutrients this dish has to offer -without the clothes pin attached to your nose.
In a large skillet over medium heat, add bacon and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining bacon fat.
Cook onions in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.

Pat liver dry and discard milk if you have used it. Season liver with salt, pepper, sage and thyme. Add 2 tablespoons reserved bacon fat to skillet and heat to medium-high. Add liver; cook for 2 minutes on each side for medium rare. Remove liver from pan and cover. Return pan to heat and add sherry and onion mixture and cook until liquid is reduced by half. Return liver to pan and cook for an additional 2 minutes or until desired doneness. Serve.

This dish contains over 1500% of your daily requirement for Vitamin A, 1598% of your requirements for Vitamin B12 and 32% of your daily iron needs. If you are anemic, serve this with some lentils and dark leafy greens and you have a wonderful alternative to those constipating iron pills!