Created by dienia b on April 9, 2015
Step 1: Trim and wash the liver and slice into 1/4" slices.
Step 2: Pour half of the boiling water over the slices, drain and pat dry. Repeat.
Step 3: On a platter, mix the flour and pepper.
Step 4: Dredge the liver in the flour mixture.
Step 5: Over high heat, heat the bacon fat until blue smoke appears. Add the liver and saute on both sides until lightly browned. Remove the liver with a slotted spoon and set aside.
Step 6: Add the thinly sliced onions and cook until golden brown. Be careful not to burn the onions.
Step 7: Lower the heat, add the mushroom soup, one can of warm water and the liver.
Step 8: Cover and cook on low for 1 1/2 hours, making sure that the pan does not cook dry (I had to add more water, just sayin).
Step 9: Add 1/2 c. wine just before the liver is ready.
Step 10: Served with mashed potatoes and melted bacon grease as gravy.