Judy's recipe sounds delicious. I cook something similar (using venison liver) with the addition of sauteed slices of bacon.
It's a great meal! Really!
Only thing, liver is apparently very high in cholesterol, so during
hunting season when the mild and tender venison liver is abundant, I have
to limit myself.
(p.s. any leftovers can be blended in a cuisinart and make delicious
pate, onion and bacon and all.)
I hope your dad likes it!
Dede