8 slices bacon

1/2 cup almond flour

2 tablespoons dried dill weed

salt and pepper, to taste

1 pound  grass fed beef liver, cut into bite-size pieces

2 tablespoons organic  butter

3 tablespoons fresh lemon juice 

2 tablespoons fresh parsley, chopped



Cook bacon until crisp; drain on paper towel, then crumble.

Do not drain the bacon fat from the skillet.

Combine almond flour, dill, salt& pepper in a shallow dish; dredge the liver to coat well, shaking off any excess.

Add the coated liver to the skillet and fry over medium-high heat until crisp on outside but still moist inside (about 4-6 minutes).

Remove the liver with a slotted spoon; cover and keep warm.

Discard any remaining fat from the skillet.

Add the butter and melt over medium-low heat, scraping up all the brown bits. Stir in lemon juice, parsley and crumbled bacon.

Return the liver to the pan and heat through.

Serve immediately.

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