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In a medium bowl, combine liver and liqueur; let stand 15 minutes. Drain; par dry on paper towels.
Toss liver in flour. Heat oil in a large skillet over medium-high heat. Add liver in batches; saute until just beginning to brown and still slightly pink in center, 2 to 3 minutes. Drain on paper towels.
Arrange cooked liver on a serving dish. Garnish with onion mixture and bell pepper.
By Raymonde from North Bay, Ontario
By
03/08/2009
I've never used but Pernod in the recipe. Pernod tastes like licorice and anise. Maybe you could try the aniseed and licorice stick. It might work. The quantity is another thing too. Should it work please let me know.
By
03/04/2009
Sounds so good, but I'd never have Pernod on hand. Could I substitute something like aniseed or dill seed? A stick of black licorice? I'd really love to have a liver recipe my husband would eat.
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