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
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.