BUTTERMILK MARINATED LIVER

Soak the liver in buttermilk to cover. Store overnight in the refrigerator. It removes the bitterness, tenderizes and deodorizes at the same time.

Drain, dredge in flour, salt and pepper and brown in butter. Onions and bacon optional.

Deglaze the pan with a little vinegar and reduce to a syrup, pour over the liver. Nice.