Beef Liver with Fig, Bacon and Caramelized Onion Compote

Served with a tasty Fig, Bacon and Caramelized Onion Compote, this Beef Liver recipe will make you a believer; it is as delicious as it is nutritious.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Marinating time 12 hours
Total Time 12 hours 40 minutes
Servings 2
Calories 417kcal
Author Sonia! The Healthy Foodie



  • In a non-reactive sealable container, marinate the beef liver in lemon juice for at least 8 hours (or up to 24 hours). Yes, that’s in the refrigerator!
  • In a cold, large heavy skillet (cast iron preferred) set over medium heat, cook the bacon until nice and crispy.
  • While the bacon is cooking, rinse the beef liver slices under running water and pat them dry.
  • In a shallow bowl or plate, combine the arrowroot flour, salt and pepper. Mix thoroughly with a whisk until very well combined.
  • Dredge the liver slices in the arrowroot mixture and shake well to remove any excess. Set aside in a plate until bacon is done cooking.
  • When bacon is nice and crispy, remove it to a plate with a slotted spoon, and set aside. Pour the bacon fat into a small bowl but leave about 2 tablespoons in the pan. Put the skillet back over high heat.
  • When the pan is really nice an hot, add the liver slices and sear for about 45 seconds to a minute per side, just long enough for them to get a beautiful dark brown and crispy exterior. You might have to work in batches, depending on the size of your skillet.
  • Remove the liver to a plate, cover loosely to keep it warm while you work on the onion compote. Put your pan back over the heat source and lower heat to medium-high; add about half the remaining bacon fat and throw the sliced onions right in.
  • Let the onions caramelize for about 10 minutes, stirring occasionally. When the onions have taken a nice golden coloration, add the remaining bacon fat and the sliced mushrooms. Continue cooking for 2-3 minutes, until the mushrooms become soft and slightly golden.
  • Add figs, salt, pepper, vinegar and water and cook for another minute or so, until liquid is completely evaporated.
  • Stir in fresh sage, kill the heat and place liver slices on top of the onion compote. Cover loosely and let sit for about 5 minutes just to warm up the liver and allow all the flavours to mingle happily.
  • Serve immediately , sprinkled with crispy bacon.


*This reheats surprisingly well in the microwave. To be honest, I was expecting the worse and thought for sure that the microwave would turn the meat into shoe leather, but not at all. After 2 minutes on high, the meat was nice and warm and retained all of its tenderness.


Calories: 417kcal | Carbohydrates: 37g | Protein: 46g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 418mg | Sodium: 1502mg | Potassium: 1243mg | Fiber: 5g | Sugar: 17g | Vitamin A: 23952IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 9mg