This recipe was originally posted on sexfoodandkettlebells.com, Aug 30 2012.
TIME: approx 1 hr
YIELD: 15 stacks
1/2 lb grass fed beef liver
1 large vidalia onion
1/2 cup sheep or goats milk to soak liver (or apple cider vinegar)
6 strips menonite bacon
5 tbsp goat butter
local goat brie
2 tbsp red wine
1 tsp local raw honey, liquid
sea salt, pepper, 1/4 tsp thyme
2 medium sweet potatoes
1. Rinse and pat dry liver. Place in a bowl, and pour sheep milk in until covered (about 1/2 cup). Let soak for min 1 hour, max 2. This will help remove some of the bitterness. Meanwhile, prep the rest of the meal, or take a nap like I did!
2. Preheat oven to 425
3. Peel and chop sweet potato in to medallions (about 1/2 inch thick) and place in a bowl
4. Melt 2 tbsp goat butter (I used left over bacon fat that I had stored, yum!). Add melted butter to the bowl with the sweet potato, and mix until coated.
5. Bake sweet potato on a baking sheet for 18-20 min. Flip at 10 min.
6. Slice goat brie thinly, and about 2 min before the sweet potatoes are done, place slices of cheese on the medallions and let melt. Remove baking sheets from oven and cool.
7. While sweet potatoes are baking, melt another 2 tbsp goat butter in a pan.
8. Strain liver from milk, pat dry, and add to pan. Add sea salt and pepper to taste. Cook no more than 5 min on each side. Then remove liver from pan and set aside.
9. Chop onion, and add to pan where you were just cooking the liver along with the last tbsp of goat butter. Pour in 2 tbsp wine, 1 tsp honey, thyme, and cook until caramelized - about 20 min. Stir occassionally. When finished, chop the cooled liver into lengthwise pieces for layering, and add to pan with the onions on low temp to heat up.
10. Meanwhile, cook bacon in another pan. When done, remove, and let cool. Chop each strip into three pieces for layering.
11. TIME TO LAYER: Add a strip of liver on each brie/sweet potato medallion, then add bacon, and top with caramelized onions. Sprinkle with a dash of sea salt, and serve on a pretty plate!