Veal Livers with carmelized onions,Applewood smoked bacon, and a pan gravy



This is a traditional dish that also goes well with the winter months. As we say in the south"It will stick to your bones".  With that being said lets get into the recipe and directions.

Recipe
4 slices of veal livers
1 white onion
5 slices of Applewood smoked bacon
2 cups of oil
2 cups of veal stock
1/2 lb of unsalted butter
salt and pepper to taste

Directions
Lets get started by peeling the onion, and cutting them julienne! Now lets get our bacon in the oven, cook it until crispy. Get your livers out and lets get them seasoned with a little salt and pepper. Next get a pan on the stove with the oil and lets get it hot. Dredge your livers in flour and place into the pan with the hot oil. You want to cook them for approximately 2 minutes on both sides. Pull them out the oil and discard the oil. Place your butter in the pan now along with the onions and let them cook until they are carmelized.  Lets add the flour now so we can make a nice dark roux for the gravy.  Let the onions, butter, and flour cook while continuously whisking it to get rid of all lumps and you get a nice dark brown color on it. Now add the veal stock. Let it simmer for about 3-4 mins and put the livers back into the pan. we are gonna let it cook in the gravy the rest of the way. let that simmer another 5-7 min and season to your liking. Finally chop your bacon and toss into the gravy with the livers and onions. This dish is great with potatoes, grits, rice, what ever type of starch that suits your taste buds. Enjoy and dont forget to leave comments and  questions! Bon apetit!