Ingredients:
4 strips of bacon, cut into 1/4-inch slices
4 small calves livers
2 sweet potatoes, baked through in the skin, hot
1 cup Cranberry Sweet and Sour Sauce
2 tablespoons butter
Kosher salt and freshly ground white pepper
Canola or grapeseed oil for cooking
Directions:
Season the liver on both sides well with kosher salt and freshly ground white pepper. In a large sauté pan coated lightly with oil over high heat, crisp the bacon and remove to a paper towel-lined plate. In the same pan in the bacon fat, sear the liver on both sides until brown, about 4-5 minutes a side. Do not over cook, the liver will get dry and end up tasting like liver. Transfer to a paper towel-lined plate. Meanwhile, in a bowl, scoop out hot sweet potatoes and mix with 1/2 cup of the Cranberry Sweet and Sour Sauce and the butter. Season with kosher salt and freshly ground black pepper to taste. Place a small mound of potatoes on a plate, slice liver on the bias and plate on top. Garnish with bacon pieces and additional Cranberry Sweet and Sour Sauce.
Serves 4.
