12 ounces grass fed Beef Liver or Bison, cut into 1/4 inch thick slices
1 1/2 tbsp coconut oil or butter
1 large clove garlic, minced
1 onion, sliced
1/4 cup bone broth or vegetable broth
1 1/2 tbsp red wine vinegar
salt and pepper to taste
1. Sprinkle liver with salt and pepper. Melt oil in a large skillet over medium-high heat and saute onions till tender and add liver and garlic. Saute for about 3 minutes. Pour liver and onions onto a plate.
2. Add broth and vinegar to the skillet and boil for 1 minute. Season with salt and pepper and spoon over the liver and onions.