Liver is one organ that is well known for its iron content. It was common in most diets as recently as 50 years ago. The key component of cooking liver is to not cook it too much. Over cooked liver has a less favorable texture. The liver of a sheep is adequate for a meal so plan to serve this with a rice and vegetable or salad.
Preparation Time: 30 minutes
Frying time: 6 minutes
Lemon Juice – ¼ cup
Salt – 1 teaspoon
Pepper – ½ teaspoon
Rendered fat – ¼ cup
Bacon, cut into ½” pieces across the grain of the bacon – ½ pound
Onion, quartered and sliced – 1 ½ cup
Figs – ½ cup minced
Salt – to taste
Pepper – to taste
When the liver comes out of the animal, trim away the gall bladder in a manner so as to not spill the bile on the liver. Perform this task with a decent margin of error.
Rinse the liver and slice into ½” slices. Soak the slices in lemon juice and water for 2 hours in a refrigerated environment.
Make the compote while the liver is soaking. Cook the bacon over low heat to render the fat. The bacon should be cooked to medium done, (not crispy). Add the sliced onions and continue cooking slowly until the onions are translucent. Mix in the minced figs and cook for another few minutes.
Rinse the liver again and allow it to dry for a few minutes, but not completely dry. Mix the flour, salt and pepper in a bowl. Melt the rendered fat in the Dutch-oven. Dredge the liver slices through the flour mixture and cook in the Dutch-oven over medium high heat. Flip the slices after one minute. Cook for another minute. Serve immediately with the fig compote on the side.