Crisp Lemon Calf Liver

Crisp Lemon Calf Liver

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 2

    • About This Recipe

    “I know, I know, some of you can’t tolerate liver but for those of us that love it try this recipe! The liver comes out crisp and has a wonderful flavor with just a hint of lemon. Even kids have been known to like it. Substitute Chicken livers if you wish.”

    Ingredients

  • 6slicesbacon
  • 1/4 cupall-purpose flour
  • 2teaspoonsdried dill weed
  • salt and pepper
  • 1/2 lbcalf liver, cut into bite size bits
  • 3tablespoons butter or 3tablespoonsmargarine
  • 2tablespoonsfresh lemon juice
  • 1tablespoonfresh parsley, chopped
  • 1tablespoonlemon zest, grated

    • Directions

  • Cook bacon until crisp.
  • Drain on paper towel.
  • You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
  • Crumble bacon.
  • Combine flour, dill, salt& pepper in a paper bag.
  • Add liver and coat well, shake off any excess flour.
  • Fry liver in the “bacon” skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
  • Remove liver but keep warm.
  • Discard fat from skillet but do not scrape the pan.
  • Over medium heat melt butter scraping in all the brown bits.
  • Stir in lemon juice, parsley and crumbled bacon.
  • Put liver back in the pan to ensure it is hot.
  • Sprinkle with grated lemon and enjoy.

    • Reviews

  • “We love liver and this was a very nice change from the ordinary. I would have never thought of lemon.Thanks”

  • “Got into a thread yesterday, talking about liver and knew we wouldn’t be happy till we had it again!!Went to search and found Your Lemon liver Bergy, so of course had to try it.It was wonderfull, satisfied our craving!!the only change I made was to cut the bacon to 4 slices.This is a great way to make liver, we liked the touch of lemon and will certainly make it again!!Thanks Bergy!”

  • “Fantastic, what a difference to liver, made a wonderful change. Thanks.”

  • “Made this last night (minus the parsley) for my father and I. The combination of lemon and bacon was novel and delicious, nicely complimented the dill and liver. I will also be trying this with chicken for my non-liver-consuming mother and boyfriend. Thanks Bergy!”

  • “This was a real delicious dish. I had cut this recipe in half since it was only me. I normally don’t like cooking liver in the house because it usually stinks up the kitchen. So normally I go out and get this in a restaurant when I have a craving. But the smell was really not too bad at all. I cooked the recipe as written so I would get the true flavor since this is the first time trying a lemon flavor liver. I was surprised that is was really yummy, although I will have to admit my favorite is with a bit of gravy and onions. I am glad I tried this recipe because I love liver. Thanks for sharing your wonderful recipe Bergy, I did enjoy this.”

  • “The lemon in this is something i never would have thought of for liver.It works.We really liked this and will use this recipe again.My kids were a little on the fence, but they did eat it so thats something.I especially liked them crispy,which i have never done with liver before.Thank you so much for this recipe.”

  • “Delicious! We have become liverlovers as a result of this recipe. We find that we can get by with less butter by adding more lemon juice. Other cooks, make sure that you take a look at other “Bergy recipes”. You won’t be disappointed!”

  • “I fixed this for dinner tonight. My DH wasn’t wanting to try this; (we both hate liver). I had him help with reading of the recipe for encouragement…lol…We both totally loved it! He even agreed for me to start fixing it once a month…:)Served garden fresh cucumbers with yogurt/mayo/dill with a pinch of mrs. dash for dressing, crusty bread cut at an angle with smart sense butter with some fresh chopped parsley gracing it.I am going to fix this and give the recipe to my mother. she will be in heaven when she tastes this. I know what little is left over will make most excellent sandwiches…yum!Thank you for sharing!”

  • “This is a tasty, easy to make recipe. However in the future I think that I would use less bacon. I had it with a side of mixed brown rice. Thanks Bergy!”

  • “I’ve cooked for many years and this combinatin of bacon and lemon is awsome! The flavors drive me crazy…in a good way. I’m going to pan sear some greens tonight and see if I can make them tolerable with the lemon/bacon combnation. If some famous chef got ahold of this combination it would make him famous!! like you are in my book :)”

  • “I used beef liver. Generally speaking, I am not a big fan of liver, but I found “Crisp Lemon Liver” not just edible, but actually very tasty! This recipe is easy to make, tastes great and goes well with mashed potatos. My husband loved it! I will make it again. I also recommended it to a friend.”

  • “Oh my gosh this was soooo good!! I used chicken livers. I’ve had chicken livers with lemon before (just dredged in flour, fried, and a little lemon sqeezed on top) but this improves it enormously. The addition of the dill and bacon puts this way over the top! The only thing I did differently was, I added the lemon rind (zested) to the pan along with the lemon juice instead of sprinkling it on top.I love this recipe even more than my usual chicken livers cooked in onions & wine. Thankyou Bergy!”

  • “Outstanding!I love the combination.I made it exactly as specified with the exception of the parsley garnish.THANKS for posting…for us liver lovers.”

  • “Wow!! This really surprised me with all it’s flavor.I have to admit I was not sure about the lemon juice and liver combination. I held my breath when DH started eating it……I even put some of the lemon sauce on the side in case he didn’t like it.But he ate the sauce on it’s own, and wanted more…..and the bacon was what put this over the top.Just can’t have too much bacon. I’ll probably always make liver this way from now on. Thanks Bergy, I should have known one of your recipes would be terrific.Donna”

  • “What a lovely and interesting partnership the bacon and lemon make!I used chicken livers and did not have dill on hand, but I will definately make this again…my husband was very impressed.”

  • “Very, very good & easy to make! I doubled the recipe. I loved the lemon flavor in this. The combination of lemon, bacon, & dill really made the most amazing burst of fresh flavor to liver. I had only tried beef liver smothered in onions & brown gravy, but this will be a new favorite. Who needs gravy with something this good? Thanks Bergy!!”

  • “I love the lemon & saltiness of this Bergy.My kids don’t like liver, however I told them it was lambon their plate tonight, ….ooops silly me 🙂 When I cleared the plates, there was no lamb….opps, I mean liver left overs.Thanks Bergy , a nice dinner.”

    •