Calves Liver with Onions, Bacon and Potatoes

Ingredients

• 6-8 small potatoes
• 8 strips bacon
• 4 onions, thinly sliced
• 2 sprigs thyme, leaves picked off
• Kosher salt and cracked black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons butter
• 2 pounds calves liver divided into 4 even pieces

Directions

1. Put the potatoes in a pot, add enough water to cover them, and bring everything to a boil. Cook until the potatoes are tender, about 15 minutes. Drain them, and once they are cool enough to pick up, cut them into 3/4 inch thick slices.
2. Heat the oven to 200 degrees F, and slide a large baking sheet or roasting pan inside.
3. Cook the bacon in a large skillet until the fat has cooked out and the strips are crisp. Lift the bacon onto paper towels to drain, then move it to the oven.
4. Pour off the drippings, leaving 1 tablespoon in the skillet, and save the rest.
5. Set the skillet back over medium heat, add the onions and thyme, and cook until the onions are tender and browned, about 10 minutes. Season them with salt and pepper to taste, then transfer them to the oven with the bacon.
6. Return the skillet to medium-high heat. Add 1 tablespoon of the reserved bacon fat to the pan, then add half the sliced potatoes and cook until they crisp up. Repeat with the remaining potatoes, adding more bacon fat if you need it. Season with salt and pepper.
7. Blot the liver dry, then coat it in the flour. Wipe out the skillet, set it back over medium heat, and add the butter.
8. When the foaming settles down, add the liver and cook until the outside has a light crust but the center still feels soft, about 4 minutes per side, depending on thickness.
9. Arrange the potatoes, onion, bacon and liver evenly on 4 plates, and serve hot with an IPA.