Step 1

Add milk to a shallow bowl. Soak liver in the milk for about 20 minutes to remove any bitterness.

Step 2

Meanwhile, cook your bacon in a large skillet. Drain on paper towels and cut into 1/2" chunks. Set aside.

Step 3

Reserve 1 1/2 tablespoons of bacon grease and add 2 tablespoons of the butter to the bacon grease in the same skillet. Add onions and cook over a medium heat stirring occasionally until caramelized, about 25 minutes. Remove onions to a dish, sprinkle with salt and set aside.

Step 4

Pat liver dry and discard the milk. Return skillet to high heat and add the remaining 3 tablespoons of butter to the pan. When the butter foam subsides, the butter is hot enough. Arrange the liver in the pan being certain not to crowd the pan. I worked in two batches. Sauté for 3 minutes regulating the heat so that the butter remains hot, but does not burn. Turn liver over and sauté about 2 minutes more. The inside meat should still be pink.

Step 5

Serve liver topped with onion and bacon.