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Liver, bacon and onions

Australian Gourmet Traveller recipe for Liver, bacon and onions

By Emma Knowles, Lisa Featherby & Alice Storey
  • 30 mins preparation
  • 45 mins cooking plus soaking
  • Serves 4
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Liver, bacon and onions
You’ll need to begin this recipe a day ahead.


  • ½ small calf’s liver (about 700gm)
  • 1 litre milk (4 cups)
  • 1 tbsp olive oil
  • 250 gm bacon rashers, cut into lardons
  • 1 onion, thinly sliced
  • For dusting: seasoned plain flour
  • 120 gm butter, coarsely chopped
  • 1 bunch sage, leaves picked
  • 40 ml brandy
  • 2 tbsp veal glace (optional; see note)


  • 1
    Soak calf’s liver overnight in milk. Drain, remove sinew and skin, thinly slice on an angle about 5mm thick, then place on a plate and refrigerate until required.
  • 2
    Heat oil in a non-stick frying pan over medium heat, add bacon and onion, stir occasionally until golden (20-30 minutes), set aside and keep warm.
  • 3
    Place seasoned flour in a bowl. Heat a separate large frying pan over high heat, add 30gm butter, cook until foaming. Coat calf’s liver in seasoned flour, shake off excess, then fry half, turning once, until golden (1-2 minutes each side). Drain on absorbent paper and add to pan with bacon and onion. Repeat with another 30gm butter and remaining liver.
  • 4
    Add remaining butter to pan, cook until foaming, add sage, stir until crisp (1-2 minutes), then transfer sage butter to a bowl. Deglaze pan with brandy, add veal glace, stir to combine, spoon over liver with sage butter and serve hot.


Veal glace, a reduced veal stock, is available from select butchers and delicatessens.
This recipe is from the June 2012 issue of
Drink Suggestion: Juicy dry red Valpolicella. Drink suggestion by Max Allen

  • Author: Emma Knowles, Lisa Featherby & Alice Storey