Slice liver on an angle and halve. In a large baking dish, soak liver in milk, covered, in the refrigerator for at least 2 hours but no more than 24 hours. Cut bacon into 1- by 1/4-inch pieces. In a large cast-iron skillet, saute bacon over medium-high heat until fat is rendered, about 5 minutes. Remove bacon from skillet. Drain off almost all the fat, and place skillet over medium heat. Add onion, and cook until caramelized, about 6 minutes. Add bacon back to skillet with capers, sage, salt, and pepper. Deglaze with wine, and cook for 2 minutes, loosening any brown bits from the bottom of the pan with a spoon. Add stock, and cook until heated through. Pour in cream, and stir to combine. Remove liver from milk, dredge liver in flour, and season with salt and pepper. In a cast-iron skillet, heat olive oil over medium heat. Cook liver for 3 minutes on each side for medium-rare. Serve liver topped with cream sauce. Sprinkle with parsley. Serves 6. Cuisine: "Italian" Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 6|
|Calories from Fat: 107 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 21.9mg||7 %|
|Sodium 811.1mg||28 %|
|Potassium 177.5mg||5 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 33.1g|
|Protein 7.7g||11 %|
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Calories per serving: 281
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