This is a simple liver and bacon recipe for those who are on the carnivore diet and can handle a bit of seasoning. The only plant-based seasoning that you are going to use in this recipe is a little bit of brown onion.
Liver is one of the most nutrient-dense foods you can eat. It’s packed with many vitamins and minerals that are essential for good health, such as vitamin A, iron, and B vitamins. 
Just a small serving of liver contains more than your recommended daily intake of vitamin A, which is important for healthy vision, immune function, and skin health. It’s also an excellent source of protein, which is essential for building and repairing tissues in the body. [2, 3, 4]
Liver also contains a variety of B vitamins, which are crucial for maintaining energy levels and supporting brain function. And let’s not forget about the iron content, which can help prevent anemia and keep your blood healthy. [5, 6, 7, 8]
Eating liver is an easy, natural, and affordable way to get more nutrients into your diet but not everyone is used to the taste of freshly cooked liver. But in this dish, the salty and smoky flavor of the bacon and the aroma of the caramelized onion will work to complement the rich and earthy flavor of the liver perfectly.
A large-scale randomized controlled trial (the gold standard type of research) has found that people over the age of 65 who took a daily multivitamin and mineral supplement for 3 years significantly improved their global cognition, episodic memory, and executive function. 
I don’t know about the long-term effect of taking this supplement but this is a remarkable finding. However, personally, I would rather eat real food than take a manufactured capsule if I have the choice.
In my view, liver is simply nature’s best multivitamin and one of the best ways, if not the best, to boost your nutrient status and improve your health. All nutrients in liver are highly bioavailable and come in a perfect ratio as nature intended.
Liver and bacon recipe
- 1 pound (~450g) fresh beef, lamb, chicken, or pork liver, remove all connective tissues and cube them to the desired size (e.g. one inch)
- 3 bacon strips, sliced into small bits
- 3 tbs beef tallow
- 1/2 cup bone broth
- 2 tbsp fish sauce (choose one that has only fish extract, salt, and water)
- 1/2 brown onion, finely chopped.
I personally prefer beef liver but you can use whatever type of liver you can get, just make sure it is still fresh.
Some people like to soak liver in a bowl of milk for an hour or even overnight, but I never bother with it. The onion, bacon, and fish sauce will give the dish a rich flavor and there isn’t any strong offal taste at all (to me personally).
- Heat 1 tbs beef tallow in a heavy-based pan on high heat till it’s hot.
- Add chopped onion and fry till it is well caramelized. Transfer to a plate
- Return the pan to the stove on high heat. Add bacon bits to the frying pan and fry till golden. Transfer to a plate
- Add 2 tbs beef tallow to the pan and heat till it bubbles, add liver cubes and cook on high heat till they are well browned on all sides
- Add fish sauce, bone broth, caramelized onion and bacon bits. Reduce heat to medium and simmer until the liver is cooked through and the juice mostly evaporates
- Transfer to a plate and serve hot.
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