from Home or Hunting Camp Recipes
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb. Elk liver, cut into 1/2 inch slices
- 4 slices bacon, cut into 1-inch pieces
- 2 medium onions, sliced
4 servings
In shallow dish or on sheet of wax paper, combine flour, salt and pepper. Dredge liver slices in flour mixture to coat. Set aside.In 10-inch cast-iron skillet, cook bacon over medium heat for 4 to 5 minutes, or until bacon is crisp, turning occasionally. Remove bacon from skillet and drain on paper towels.Add liver and onions to bacon drippings in skillet. Cook for 6 to 8 minutes, or until meat is well done, stirring occasionally. Top liver and onions with bacon pieces.
