2 pounds Liver (I use calf or venison) 1 1/2 cup milk 1 1/2 cup flour 1 tablespoon seasoned salt 1 teaspoon garlic salt 1/2 teaspoon Pepper (or white pepper) 1 pound bacon 2 medium Onions (or use a combo of yellow and red) sliced 1 tablespoon butter
Prepare liver by trimming any tissues off and slice 1/2" thick. Soak liver in milk in a bowl 30 minutes or longer in refrigerator.
While liver is soaking, cook bacon in an electric skillet at about 350 degrees F until desired doneness. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
Cook onions in reserved fat in same skillet stirring frequently until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
In a 1 gal zip lock bag combine flour salts and pepper. Remove liver from milk, shaking off excess. Discard milk.
Add 1 1/2 Tbsp reserved bacon fat and 1 Tbsp butter to skillet and heat until hot but not smoking. Saute liver in a single layer turning over once until browned, about 2-3 minutes per side. Repeat until liver is used up. Serve liver topped with onions and bacon.
Soaking the liver in milk makes the taste milder so if you like the stronger taste skip this step.
If you don't like bacon substitute a cooking oil for the bacon fat.
Be sure not to over cook or it will make the liver dry and tough.
I've served this to people that said they hated liver and now it's requested at our gatherings, they love it!
If you're a hunter you must try it with a fresh venison liver! Or most large game works well.