Beef Liver

Calves Liver with Bacon, Honey and Radicchio


  • Calves liver
  • 2 slices bacon
  • 1 onion, large, chopped
  • 1 radicchio, thinly sliced
  • Kosher salt, to taste
  • ground black pepper, to taste
  • 1 tsp. honey
  • 1/2 tsp red wine vinegar
  • 1 T lard or olive oil
  • 1/4 cup all-purpose flour
  • Parsley, optional for garnish


In a large skillet, cook 2 thick slices of bacon and a large chopped onion until both are golden brown.

Add a thinly sliced head of radicchio and a large pinch of kosher salt and pepper and sauté until the radicchio is soft, about 5 more minutes. Stir in 1 teaspoon of honey and ½ teaspoon of red wine vinegar then transfer to a serving platter and cover with foil to keep warm.  Add a tablespoon of lard or oil to the skillet and while it warms, 

shake the liver in a bag of either wheat or all purpose flour until covered.  Season and turn the heat to high and fry the liver about 2 minutes on each side. As each batch is finished, put on top of the radicchio mixture while the others fry, keeping covered. When you serve, place the radicchio mixture on top.

Garnish with parsley.

Serve with cheese grits and fresh pear slices.

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Mickey Trescott's Beef Liver

Liver. The essential food we love to hate, right? We just have a hard time dealing with it. It looks and feels bad. To make a difficult problem worse, it doesn’t taste good unless prepared correctly. One of you even pleads with us to leave it out of her cooler because it makes her sick to even look at it in its frozen state (sorry, cannot do that. We don’t pack custom boxes. We are a “farmer’s choice” producer.)

So why fool with it at all? How about because it is one of the most nourishing foods on the planet? And you don’t need to eat it regularly, but only occasionally. It is notoriously rich in otherwise hard to absorb nutrients, including B vitamins, iron, zinc, and vitamins A and D. That’s right, Vitamin D. And you thought you could only get D from exposure to the sun. Nope. You get it in beef liver.

So one of you (the Elaine Howard family) was looking for a way to capitalize on the colossal benefits of liver while also enjoying the eating experience. She found this recipe on a former, emphasis on former, vegan’s cooking blog (if a converted vegan likes it, who wouldn’t give it a try?) Note this as my only caveat: Elaine reports that the adults LOVED it and the kids HATED it. But kids hate a lot of exotic dishes, right? Give them some time.

Here it is, from Mickey Trescott’s blog*. I add one step which I find to be an enhancement no matter how I cook liver – rinse it and salt it with coarse Kosher salt and refrigerate for 24 hours, sliced across the grain, covered loosely in plastic wrap.


  • 1 lb beef liver, sliced across the grain
  • 6 pieces bacon
  • 4 cloves garlic, minced
  • 1 small onion, minced
  • 2 T. fresh rosemary, minced
  • 2 T. fresh thyme, minced
  • 1/2 C. coconut oil, melted
  • 1.2 t. sea salt
  • slices of fresh cucumber or carrots


  1. Cook the bacon to crisp in your cooking pot (cast iron if you have it). Set aside to cool, leaving the bacon fat in the pot.
  2. Add the onion and cook for 2 minutes on medium high. Add the garlic on top and cook for another minute.
  3. Add the liver, sprinkled with the herbs. Cook for 3-5 minutes per side until all pink disappears.
  4. Turn off heat and remove contents to a food processor or blender with the coconut oil and sea salt. (While I have not tried this recipe, when I do I willadd some fresh lemon juice at this point) Process into a thick paste. Add more oil if needed. Remove to a serving bowl, sprinkle with the bacon bits (and chopped parsley if you like.) Serve on fresh cucumber or carrot slices.

*Mickey moved to a Paleo diet after 10 years of veganism left her with Celiac and Hashimoto’s disease, adrenal fatigue and multiple vitamin deficiencies. She is the author of THE AUTOIMMUNE PALEO COOKBOOK

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