Last update12:12:22 PM

Back You are here: Home Lifestyle Food and Drink Hearty liver and bacon casserole

Hearty liver and bacon casserole

Feed your family for less than 1 BGN a head with this hearty liver and bacon casserole. Perfect for these colder days and with a wonderful aroma in the kitchen. The recipe will feed six people. Serve with a mountain of fluffy buttery mash!




1kg Pigs Liver
Salt and Pepper
Olive Oil (or vegetable)
2 large onions
4 large carrots
Beef Stock
Red Wine
Bay Leaf

Slice the liver and roll in seasoned flour until coated.

Chop onions and carrots. Slice bacon into 'lardon' size (size of a cigarette end!)

In a casserole dish heat some olive oil and a knob of butter. Fry the bacon for five minutes, then remove and set aside.

In the remaining fat, fry the onions and carrots until softened. Remove and set aside.

In the remaining fat, brown the liver on all sides and then set aside.

Deglaze the casserole dish with a good size mug of red wine  (give it a good scraping with a wooden spoon).

Return all the ingredients to the pan and pour in the beef stock (should be just about enough to cover the liver).

Throw in the bay leaf, throw in some crushed garlic, cover and bake in a low oven for around 2 hours.

Feeds 6

Serve with a mountain of creamy mashed potatoes!

Any leftovers can easily be frozen and then gently reheated.