Ingredients

• 500 g moose liver, sliced into 1 cm cutlets
• 2 large onions, sliced into rings
• 125 ml seasoned flour(salt, pepper, paprika)
• 4 bacon slices
• 3 tbsp butter
• 125 ml beef broth
• 1 tbsp wine vinegar
• 1 fresh chopped parsley

Instructions

1. 1

   Soak the liver in cold milk for 1 hour in the refrigerator to soften the taste.

2. 2

   Cook the bacon in a pan. Set aside on paper towels.

3. 3

   In the bacon fat, caramelize the onions over medium heat for 15 minutes. Set aside.

4. 4

   Drain and pat dry the liver. Flour it on both sides.

5. 5

   Melt the butter in the pan and pan-fry the liver for 2 minutes on each side (pink inside).

6. 6

   Remove the liver. Deglaze with broth and vinegar. Return the onions.

7. 7

   Serve the liver garnished with onions, crumbled bacon, and parsley.