Calf Liver and Onions Louisiana-Style

Ingredients

• 1 cup milk
• 3 large onions, halved and sliced kind of thin
• 4 tablespoons butter (or bacon grease)
• 2 cups all-purpose flour
• 1 cup canola oil (or enough to cover bottom of pan about 1/4-inch)
• 2 lbs young calf liver, sliced
• 2 cups chicken stock
• 1/2 cup green onion
• 2 garlic cloves, minced
• salt and pepper
• garlic powder

Directions

1. 1

   Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.

2. 2

   Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.

3. 3

   In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.

4. 4

   Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.

5. 5

   Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.

6. 6

   Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.