Crisp Lemon Calf Liver

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"You either love or you hate liver. - Right? Well this recipe is for those of us that love liver and perhaps turn some of you "Ugh Liver" folks into loving it.. The liver comes out crisp with just a hint of lemon. This is not for the diet watchers. Great with mashed potatoes and fresh steamed veggies"

Original recipe yields 2 servings


  • Serving Size: 1 (259.5 g)
  • Calories 831.1
  • Total Fat - 58.8 g
  • Saturated Fat - 24.5 g
  • Cholesterol - 518.1 mg
  • Sodium - 1703.4 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 2 g
  • Sugars - 0.6 g
  • Protein - 56.6 g
  • Calcium - 48.3 mg
  • Iron - 9.7 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 0.6 mg

Step 1

Crumble the crisp cooked bacon.

Step 2

Leave some of the bacon drippings in the pan

Step 3

Combine the flour, dill, salt and pepper in a plastic bag.

Step 4

Add liver bites, shake well dust off any excess flour.

Step 5

Fry the liver in the bacon grease for about 4-5 minutes.

Step 6

Remove liver but keep warm.

Step 7

Over medium heat add the butter to the pan, scraping up all the brown bits.

Step 8

Stir in the lemon juice, parsley and crumbled bacon.

Step 9

Add liver back just to get it hot - do not overcook your liver.

Step 10

Sprinkle with lemon zest and enjoy

Tips & Variations

No special items needed.


Well this was different! We liked it and I'll do again soon. I will reduce the lemon juice in half, though, next time. A good, cheap, meal. Bergy did well.

(12 Aug 2021)