LIVER AND ONIONS

6 slices bacon, 3/4 cup white onions, sliced, 1 cup whole milk, 1 pound baby calf, 1 teaspoon granulated garlic, 1/2 teaspoon cajun seasoning, 1/4 teaspoon black pepper, 1 cup seasoned flour, butter flavored shortening for frying, 1 cup cooked rice.ash liver in cold water. Get out a bowl, add the milk and liver. Make sure you add enough milk to cover the liver. Soak the liver in the milk for 45-60 minutes. Season the liver with salt, pepper, and granulated garlic, set aside. Get out a skillet, heat the skillet to medium, add the bacon. Fry the bacon until crisp; remove from skillet when the bacon cools crumble it, set aside. Roll liver in the seasoned flour. In a skillet, add about 1 inch of shortening for frying. Fry liver for approximately 2-2 1/2 minutes on each side or until the liver is no longer bloody in the core. The internal temperature of 160 degrees; remove immediately be careful not to overcook. Caramelize onions in the same skillet, remove them from the skillet. Leave shortening in skillet add about 2 tablespoons of the seasoned flour; stir together over medium heat until the flour is medium brown. Add cold water and continue to stir with a whisk until the mixture comes to a boil and all the lumps are gone. Turn the flame down to a simmer. Taste, add seasoning if needed. Simmer the gravy for 10-12 minutes. Add liver to skillet cover continue to simmer for 1 to 2 minutes, just enough time to reheat the liver. Sprinkle the caramelized onions and crumbled bacon on top serve over steamed rice.