1-2 lbs Beef Liver from grass-fed cows
1 lemon, juiced
1 large White or Yellow Onion, thickly sliced
2 cups Mushrooms, cleaned and sliced
5 or 6 Dried Figs, stems removed and quartered
1 tbl raw, unfiltered Apple Cider Vinegar
1/4 cup broth or water
1 tbl Olive Oil
1 tbl Ghee
Real Salt & Fresh Cracked Pepper
Rinse liver and place in bowl. Cover with lemon juice. Toss to coat. Let sit for 1 hour and come to room temp.
Heat frying pan to med-high heat. Melt ghee and olive oil.
Add onion slices. Salt and pepper. Cover with lid and let soften for 5 minutes.
Meanwhile, prepare mushroom and figs.
Flip onion slices over and top with mushroom and figs. Lower heat to medium. Cover with lid for 10 minutes.
Using a spatula, break up onion slices and redistribute.
Add vinegar, broth and figs. Simmer for 5 minutes with lid on, then remove lid for 5 more minutes to let moisture evaporate.
Remove onion mixture from pan and put in covered bowl.
Place pan back on med-high heat.
Rinse and pat dry liver. Place on plate and coat with layer of salt and pepper on both sides.
Add additional fat to pan if needed. Place liver in hot pan and cook for 1 minute, each side. Remove pan from heat and liver from pan. Put onion mixture back in pan, place liver on top. Cover with lid for 5 minutes, off heat.
Note: If you have leftover onion mixture after dinner, save it and add it to Bolognese sauce!